red Bell pepper (about 200 grams)
yellow Bell pepper (about 200 grams)
Carrots (about 150 grams)
- 11 ounces
yellow Cherry tomatoes
- ½ bunch
- 8 sheets
Sorrel (about 20 grams)
- 11 ounces
- 4 tablespoons
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.
Place peppers in a bowl, cover and let steam for 10 minutes. Then peel and thinly slice.
Peel carrots and very thinly slice.
Rinse the broccoli, drain and divide into very small florets. Rinse the tomatoes, pat dry and cut in half.
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.
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.
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.