One-pot lemon chilli pasta with summer vegetables

One-pot lemon chilli pasta with summer vegetables

Total: 20 min. | Active: 20 min.
Nutritional value / person: 539 kcal
, Fat: 10 g
, Carbohydrate: 87 g
, Protein: 21 g
One-pot pasta dishes are perfect for a quick, fresh meal. Not only are they simple and quick to prepare, they are also incredibly tasty as the pasta is cooked in a pan with all the other ingredients and takes on the respective flavours. This recipe uses the classic combination of lemon and chilli with a selection of green vegetables – a healthy, tasty dish that is ready in under 20 minutes. Perfect for a warm summer weeknight on the balcony!


2 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 tbsp olive oil
2 spring onions incl. green parts, cut into rings
2 garlic cloves, finely chopped
1 red chilli, deseeded, cut into rings
150 g broccoli, cut into florets
80 g courgettes, cut into sticks
200 g spaghetti
1 organic lemon, grated zest and juice
1 bunch basil, coarsely chopped
7 ½ dl vegetable bouillon
100 g frozen peas
salt and pepper to taste
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How it's done

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Heat the oil in a wide non-stick frying pan (the spaghetti should be able to lie flat). Sauté the spring onions for approx. 5 mins. Add the garlic and chilli, fry briefly. Add the broccoli, courgette, spaghetti, lemon zest and half of the basil to the pan. Pour in the stock, bring to the boil, simmer over a medium heat for approx. 8 mins., stirring occasionally. Add the peas and lemon juice, cook for a further 2 mins. until the spaghetti is al dente. Mix in the remainder of the basil, season.

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