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

45 min.


for 4 servings
1 red Bell pepper (about 200 grams)
1 yellow Bell pepper (about 200 grams)
2 Carrots (about 150 grams)
11 ounces Broccoli
12 yellow Cherry tomatoes
½ bunch Parsley
8 sheets Sorrel (about 20 grams)
3 Scallions
11 ounces Whole-wheat spaghetti
½ Lemon
4 tablespoons Olive oil
print shopping list

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.