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🍝 Vegetable Pasta Pan

481 kcal · 30 min · 4 servings

Ingredients

• 400 g Spaghetti
• Salt
• 2 red bell peppers
• 200 g snow peas
• 250 g broccoli florets
• 1 stalk lemongrass
• 2 red chili peppers
• 3 spring onions
• 150 g mung bean sprouts
• 15 g ginger (1 piece)
• 1 garlic clove
• 1 tbsp sunflower oil
• Pepper
• 2 tbsp light soy sauce

Instructions

1. 1. Boil water in a pot and add salt. Cook the pasta in it until al dente. Wash the bell pepper and cut it in half. Remove the seeds and cut the vegetable into small pieces. Wash the snow peas and remove the tough ends.
2. 2. Wash the broccoli. Submerge it in the boiling salted water for 3 minutes (this is called blanching). Remove it and rinse it with cold water to stop the cooking process. Let the vegetable drain well.
3. 3. Remove the outer leaves from the lemongrass. Slice the inner part into thin rounds. Wash the chili peppers and remove the seeds. Cut them into long, thin strips.
4. 4. Wash the spring onions and slice them into thin rings. Rinse the sprouts with hot water and let them drain. Peel the ginger and garlic cloves. Mince both ingredients very finely.
5. 5. Heat oil in a pan. Sauté the ginger, lemongrass slices, and garlic over medium heat. Add the remaining vegetables and sauté them for 3 to 4 minutes.
6. 6. Drain the pasta and mix it with the vegetables in the pan. Season the mixture with salt, pepper, and soy sauce. Garnish the dish with the chili strips.

Nutrition per serving

• kcal: 481
• Protein: 21 g · Fett/Fat: 5 g · Carbs: 86 g