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EatSmarter exclusive recipe

Vegetable Spaghetti

with Parsley and Sorrel

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Vegetable Spaghetti
397
calories
Calories

Vegetable Spaghetti - Colorful, warm and fresh - like a sunny day in spring

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Print
easy
Difficulty
45 min.
Preparation
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie397 kcal(19 %)
Protein14 g(14 %)
Fat12 g(10 %)
Carbohydrates55 g(37 %)
Sugar added0 g(0 %)
Roughage17 g(57 %)
Vitamin A0.9 mg(113 %)
Vitamin D0 μg(0 %)
Vitamin E5.4 mg(45 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.2 mg(18 %)
Niacin6.1 mg(51 %)
Vitamin B₆0.6 mg(50 %)
Folate102 μg(34 %)
Pantothenic acid1.7 mg(28 %)
Biotin6.1 μg(14 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C146 mg(154 %)
Potassium899 mg(22 %)
Calcium176 mg(18 %)
Magnesium134 mg(45 %)
Iron5.9 mg(39 %)
Iodine22 μg(11 %)
Zinc3.4 mg(49 %)
Saturated fatty acids1.8 g
Uric acid127 mg
Cholesterol0 mg
Recipe development: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
1
red Bell pepper (about 200 grams)
1
yellow Bell pepper (about 200 grams)
2
Carrots (about 150 grams)
11 ounces
12
½ bunch
8 sheets
Sorrel (about 20 grams)
3
11 ounces
½
4 tablespoons
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Preparation

Kitchen utensils

1 Pot, 1 Baking sheet, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Sieve, 1 Plate, 1 Mandoline, 1 Citrus juicer

Preparation steps

Step 1/7
Vegetable Spaghetti preparation step 1

Cut bell peppers into quarters, remove seeds, rinse and dry. Place peppers skin side up on a baking sheet. Roast under the oven grill or broiler until blackened and blistered.

Step 2/7
Vegetable Spaghetti preparation step 2

Place peppers in a bowl, cover and let steam for 10 minutes. Then peel and thinly slice.

Step 3/7
Vegetable Spaghetti preparation step 3

Peel carrots and very thinly slice. 

Step 4/7
Vegetable Spaghetti preparation step 4

Rinse the broccoli, drain and divide into very small florets. Rinse the tomatoes, pat dry and cut in half. 

Step 5/7
Vegetable Spaghetti preparation step 5

Rinse the parsley, shake dry and pluck leaves. Rinse the sorrel and shake dry. Coarsely chop parsley and sorrel. Rinse scallions, pat dry and thinly slice.

Step 6/7
Vegetable Spaghetti preparation step 6

Cook spaghetti in a pot of boiling salted water until al dente according to package directions. Add broccoli and carrots about 4 minutes before end of cooking time.

Step 7/7
Vegetable Spaghetti preparation step 7

Squeeze juice from lemon. Drain the pasta and vegetables and toss with the prepared ingredients, 1 teaspoon lemon juice and the oil. Season with salt and pepper and serve immediately.

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