Vegetable Spaghetti with parsley and sorrel.
Ingredients for 4 servings
- 1 red bell pepper (about 200 g)
- 1 yellow bell pepper (about 200 g)
- 2 carrots (150 g)
- 300 g broccoli
- 12 yellow cherry tomatoes
- ½ bunch parsley
- 8 leaves sorrel (about 20 g)
- 3 spring onions
- 300 g whole wheat spaghetti
- salt
- ½ lemon
- 4 tablespoons olive oil
- pepper
KITCHEN APPLIANCES
Pan, baking tray, bowl, cutting board, large knife, small knife, tablespoon, teaspoon, wooden spoons, potato peeler, strainer, dishes, vegetable slicer, lemon squeezer
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PREPARATION STEPS
- Peppers into quarters, remove the seeds, wash and place skin side up on a baking sheet. Under the hot oven grill, roast until the skin blisters and turns black casts.
- In a bowl, covered for 10 minutes to cool down (dampen). Then peel and cut into fine strips.
- carrots, peel and slice into very thin slices.
- broccoli clean divide into very small florets and wash. Wash tomatoes and cut in half.
- Wash the parsley, shake dry and pluck off the leaves, brush and wash sorrel, coarsely chop both. Spring onions, wash and cut into thin slices.
- spaghetti according to package instructions in salted water until al dente. Add 4 minutes before end of cooking broccoli and carrots with squeeze lemon.
- Drain the pasta and a bowl with the prepared ingredients, mix 1 teaspoon lemon juice and oil. Season with salt and pepper and serve immediately.
WHY THIS FOOD IS HEALTHY
The colorful vegetables makes this pasta dish with a Feast for the eyes. In addition, it provides a lot of refreshing vitamin C and a wealth of Plant materials: The broccoli, for example, contains much Folic acid and the abundant beta-carotene carrots.
FOOD CHECK 1 serving contains
- 12 g fat
- saturated fat 1.8 g
- Protein / Protein 14 g
- 17 g dietary fiber
- 0 g of added sugar
- 397 calories
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