EatSmarter exclusive recipe

Vegetable Spaghettiwith Parsley and Sorrel

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

(0)

Calories:397 kcal
Difficulty:easy
Preparation:45 min
Ready in:45 min
Low-sugar
Low-fat
Vegetarian
Vitamin-rich
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1 serving contains (Percentage of daily recommendation)
Calories397 kcal(20%)
Protein14 g(28%)
Fat12 g(15%)
Carbohydrates55 g(21%)
Added Sugar0 g(0%)
Roughage17 g(57%)

Recipe development: EAT SMARTER

Ingredients

For servings

1red Bell pepper (about 200 grams)
1yellow Bell pepper (about 200 grams)
2Carrots (about 150 grams)
11 ouncesBroccoli
12yellow Cherry tomatoes
½ bunchesParsley
8 sheetsSorrel (about 20 grams)
3Scallions
11 ouncesWhole-wheat spaghetti
Salt
½Lemons
4 tablespoonsOlive oil
Pepper
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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

Directions

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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.
2 Place peppers in a bowl, cover and let steam for 10 minutes. Then peel and thinly slice.
3 Peel carrots and very thinly slice. 
4 Rinse the broccoli, drain and divide into very small florets. Rinse the tomatoes, pat dry and cut in half. 
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.
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.
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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