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Vegetable Spaghetti with Lemon Dressing

Diet.Chef's picture
  Celeriac 8 Ounce (225 Gram)
  Carrots 2 Medium
  Leeks 2 Medium
  Red bell pepper 1 Small
  Yellow bell pepper 1 Small
  Garlic 2 Clove (10 gm)
  Celery seeds 1 Teaspoon
  Lemon juice 1 Tablespoon
  Spaghetti 10 1⁄2 Ounce (300 Gram)
  Celery leaves 1 Tablespoon, chopped (For Garnish)
  Lemon rind 1 Teaspoon, finely grated
  Low fat natural fromage frais 4 Tablespoon (Unsweetened Yogurt)
  Snipped chives 2 Tablespoon
  Salt To Taste
  Pepper To Taste

1. Peel the celeriac and carrots, cut into thin matchsticks and place in a bowl. Slice the leeks, rinse to flush out any trapped dirt, then shred finely. Halve, deseed and slice the (bell) peppers. Peel and thinly slice the garlic. Add these vegetables to the celeriac and the carrots.
2. Toss the vegetables with the celery seeds and lemon juice.
3. Bring a large pan of water to the boil and cook the spaghetti according to the instructions on the packet. Drain well and keep warm.
4. Bring another large saucepan of water to the boil, put the vegetables in a steamer or sieve (strainer) and place over the boiling water. Cover and steam for 6-7 minutes or until just tender.
5. When the spaghetti and vegetables are cooked, mix the ingredients for the lemon dressing together.
6. Transfer the spaghetti and vegetables to a warm serving bowl and mix with the dressing. Garnish with chopped celery leaves and serve.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1562 Calories from Fat 73

% Daily Value*

Total Fat 9 g13.4%

Saturated Fat 1.4 g7.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 834.1 mg34.8%

Total Carbohydrates 336 g112%

Dietary Fiber 20.3 g81.2%

Sugars 33.3 g

Protein 63 g126.6%

Vitamin A 640% Vitamin C 870.1%

Calcium 64.2% Iron 136%

*Based on a 2000 Calorie diet

Vegetable Spaghetti With Lemon Dressing Recipe