Ingredients for 4 people:
250 g carrots
250 g green asparagus
100 g sugar snap peas
salt
grated peel and juice of 1 organic lemon
4 tablespoons light sauce thickener
pepper
1 pinch of sugar
1 small bunch of basil
500 g spaghetti
30 g pine nuts
50 g parmesan
Preparation:
1. Peel and chop carrots. Rinse the asparagus, peel the lower third of the asparagus. Peel the lower third of the asparagus spears and cut off the ends generously. Rinse and clean sugar snap peas. Boil carrots in 400 ml lightly salted water for about 10 minutes. After about 6 minutes, add the asparagus and in the sugar snap peas in the last 2 minutes. Remove vegetables with a skimmer and keep warm.
2. Add lemon zest and juice to vegetable stock. Stir in sauce thickener and cook, stirring for 1 minute. Season with salt, pepper and sugar to taste. Rinse basil and finely chop leaves. Add basil and mix into the sauce.
3. Cook spaghetti al dente in plenty of salted water according to instructions. Toast pine nuts in a small frying pan until fat-free. Mix spaghetti with sauce and vegetables. Sprinkle with pine nuts and grate the Parmesan cheese and grate over it.
Preparation time approx. 30 minutes
Per serving approx.:
Calories: 606
Joule: 2538
Protein: 24,1 g
Fat: 17,5 g
Carbohydrates: 93 g
(FoodCentrale by ddp images)
