Vegetable Spaghetti with parsley and sorrel

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

Vegetable Spaghetti with parsley and sorrel

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