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EatSmarter exclusive recipe

Vegetable Spaghetti

with Parsley and Sorrel

Recipe development: EAT SMARTER
Vegetable Spaghetti

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

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397
calories
Calories
45 min.
Preparation
easy
Difficulty

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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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.