Spaghetti Primavera

Ingredients for 4 servings:

• 250 g carrot(s)
• 250 g asparagus, green
• 100 g sugar snap peas
• Salt and pepper, freshly ground
• Sugar
• 1 organic lemon(s), juice and thinly grated peel
• 4 tbsp sauce thickener, light
• 1 small bunch of basil
• 500g spaghetti
• 30 g pine nuts
• 50 g Parmesan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel and chop the carrots. Wash the asparagus, peel the lower third of the asparagus stalks, and generously trim the ends. Wash and trim the snow peas. Cook the carrots in 400 ml salted water for about 10 minutes. After about 6 minutes, add the asparagus and for the last 2 minutes, add the snow peas. Then remove the vegetables from the stock with a slotted spoon and keep warm. Add the lemon zest and juice to the vegetable stock. Stir in the sauce thickener and cook for 1 minute, stirring continuously. Season with salt, pepper, and sugar. Rinse the basil, finely chop, and mix into the sauce. Cook the spaghetti in plenty of salted water until al dente. Toast the pine nuts in a fat-free pan. Mix the spaghetti with the sauce and vegetables. Sprinkle with pine nuts and grate the Parmesan cheese over the top.