in Italy

Spaghetti primavera

updated

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Ingredients for 4 servings:

  • 2 bell peppers, red and yellow each
  • 300 g broccoli
  • 150 g carrot(s)
  • 1 sprig of basil (leaves only)
  • 1 sprig of parsley
  • 1 bunch of spring onions
  • 8 tbsp olive oil
  • 3 tbsp lemon juice
  • salt and pepper
  • 250g spaghetti

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

cold pasta salad purely vegetarian

Peel, trim, and deseed the peppers, and cut into thin strips. Peel the carrots and cut into thin strips. Cut the broccoli into very small florets. Pick the basil and roughly chop it along with the parsley. Clean the spring onions (including the green parts) and finely slice them. Cook the spaghetti in plenty of salted water until al dente, adding the carrots and broccoli for the last few minutes. Drain and toss in a bowl with the oil, lemon juice, peppers, spring onions, and herbs. Season with salt and pepper. Serve warm or cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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