One-pot lemon chilli pasta with summer vegetables

Name: One-pot lemon chilli pasta with summer vegetables
Prep time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1 bunch basil; 1 organic lemon; 150 g broccoli; 2 spring onions incl. green parts; 2 garlic; 1 red chilli; 80 g courgettes; pepper; salt; 1 tbsp olive oil; 7 ½ dl vegetable bouillon; 200 g spaghetti; 100 g frozen peas

Ingredients

2 person

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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:

Betty Bossi Koch-Center
kochen@bettybossi.ch

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

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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2 person

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One-pot lemon chilli pasta with summer vegetables

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