In olive oil, fry the onion, zucchini, celery and garlic.
In hot, lightly salted water cook swiss chard, only for a few minutes, then strain the water and chop roughly.
This can then be added to cooked vegetables.
Sprinkle Vegeta Gourmet Stock Powder and ginger over this mixture and continue cooking for another 5 minutes, or until the liquid has evaporated.
Towards the end of the cooking process, stir through pine nuts and parmesan cheese.
Cook the spaghetti, strain the water and mix with prepared sauce.
Serve the spaghetti warm with grated parmesan cheese.
If you wish, you can even add 50 ml of white wine.