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One-pot lemon chilli pasta with summer vegetables
20 m active | 20 m total
Nutrition facts per serving:
  • Energy in kcal about 539
  • Fat about 10g
  • Carbohydrates about 87g
  • Protein about 21g
This is needed
This is needed for 2 people
  • 1 tbsp olive oil
  • 2 spring onion incl. green part, 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
  • 7.5 dl vegetable bouillon
  • 100 g frozen peas
  • salt and pepper to taste
  • 2 garlic clove, finely chopped
  • 1 red chilli, deseeded, cut into rings
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And that's how it's done
And that's 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.