Summary

Ingredients

• 2 bell peppers, each red and yellow
• 300 g broccoli
• 150 g carrot (s)
• 1 stalk / s basil, (only the leaves)
• 1 stalk parsley
• 1 bunch spring onion (s)
• 8 tablespoon olive oil
• 3 tablespoon lemon juice
• salt and pepper
• 250 g spahetti

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Instructions

1. Peel, clean and core the peppers and cut into narrow strips.
2. Peel the carrots and cut into thin strips, cut the broccoli into very small florets.
3. Pluck the basil and coarsely chop it together with the parsley
4. Clean the spring onions (with the greens) and cut into fine rings.
5. Cook the spaghetti in plenty of salted water until al dente, cook the carrots and broccoli for the last few minutes.
6. Drain and mix in a bowl with the oil, lemon juice, paprika, spring onions and herbs, season with salt and pepper, serve lukewarm or cold.