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🍝 Vegetable Spaghetti

397 kcal · 30 min · 4 servings

Ingredients

• 200 g red bell peppers (1 red bell pepper)
• 200 g yellow bell peppers (1 yellow bell pepper)
• 150 g carrots (2 carrots)
• 300 g broccoli
• 12 yellow cherry tomatoes
• 0.5 bunch parsley
• 20 g sorrel (8 leaves)
• 3 spring onions
• 300 g whole wheat spaghetti
• salt
• 0.5 lemon
• 4 tbsp olive oil
• pepper

Instructions

1. 1. Preheat your oven to the hot air or grill setting.
2. 2. Wash the bell peppers thoroughly.
3. 3. Cut the bell peppers into four equal pieces.
4. 4. Remove the seeds and white pith from the pepper pieces.
5. 5. Place the pepper pieces skin-side up on a baking sheet.
6. 6. Roast the peppers under the hot grill until the skin turns black and blisters.
7. 7. Place the roasted pepper pieces into a bowl.
8. 8. Cover the bowl and let the peppers cool down for ten minutes.
9. 9. Remove the loosened skin from the pepper pieces.
10. 10. Cut the peeled pepper pieces into thin strips.
11. 11. Peel the carrots.
12. 12. Shave the carrots into very thin slices.
13. 13. Clean the broccoli.
14. 14. Divide the broccoli into very small florets.
15. 15. Wash the broccoli florets.
16. 16. Wash the tomatoes.
17. 17. Halve the tomatoes.
18. 18. Wash the parsley.
19. 19. Shake the parsley dry.
20. 20. Pluck the parsley leaves from the stems.
21. 21. Clean the sorrel.
22. 22. Wash the sorrel.
23. 23. Roughly chop the parsley leaves and the sorrel.
24. 24. Clean the spring onions.
25. 25. Wash the spring onions.
26. 26. Slice the spring onions into thin rounds.
27. 27. Bring plenty of water to a boil and add salt.
28. 28. Cook the spaghetti al dente according to package instructions.
29. 29. Add the broccoli and carrots to the pasta four minutes before the end of the cooking time.
30. 30. Squeeze the lemon.
31. 31. Drain the pasta and vegetables.
32. 32. Place the drained pasta and vegetables into a large bowl.
33. 33. Add the prepared pepper strips, tomatoes, herbs, and spring onions to the bowl.
34. 34. Add one teaspoon of lemon juice.
35. 35. Add oil.
36. 36. Season the dish with salt and pepper.
37. 37. Mix all ingredients well in the bowl.
38. 38. Serve the vegetable spaghetti immediately.

Nutrition per serving

• kcal: 397
• Protein: 14 g · Fett/Fat: 12 g · Carbs: 55 g