Vegetable Spaghetti

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.

   Quarter the bell peppers, remove seeds, wash and place skin side up on a baking sheet. Roast under a hot grill until the skins blacken and blister.

2. 2.

   Let them cool covered for 10 minutes (steam). Then peel and cut into fine strips.

3. 3.

   Peel carrots and shave into very thin slices.

4. 4.

   Clean broccoli, divide into small florets and rinse. Wash tomatoes and halve them.

5. 5.

   Wash parsley, shake dry and pluck leaves; wash and clean sorrel, both roughly chop. Clean spring onions, wash and slice finely.

6. 6.

   Cook spaghetti according to package instructions in plenty of salted water until al dente. Add broccoli and carrots 4 minutes before the end of cooking time.

7. 7.

   Squeeze lemon juice. Drain pasta and toss in a bowl with prepared vegetables, 1 tsp lemon juice and olive oil. Season with salt and pepper and serve immediately.