Bio Spaghetti with Sauteed Vegetables and Lemon — Credit: Flavur / OpenAI

Ingredients

Preparation

1. Heat the oil in the wok with the lemon juice and fish sauce.

2. At the same time, cook the spaghetti in boiling salted water. Keep warm.

3. In the wok, incorporate all the vegetables except the sprouts at the same time, for a quick cooking time that does not exceed 2 minutes. A way to preserve all the nutrients of these.

4. Arrange the spaghetti with vegetables in the glasses and place the sautéed vegetables on top.

5. Decorate with corn sprouts.

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Main course

Bio Spaghetti with Sauteed Vegetables and Lemon

Name: Bio Spaghetti with Sauteed Vegetables and Lemon
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 2 servings
Cuisine: Asia
Ingredients: 1 tsp walnut oil; 1 lemon juice; 1 tsp fish sauce; 200g bio spaghetti with vegetables; 1 carrot in beveled slices; 1 large bok choy cut into six pieces; 1 sweet pepper in large pieces; 1 handful of corn sprouts

Preparation: 5 min

Cooking: 8 min

Servings: 2

Fill up on flavors with these bio spaghetti with sautéed vegetables and lemon. This colorful recipe harmoniously combines fresh vegetables and a touch of acidity, for a refreshing dish. Ideal for a light summer meal, it will delight families while staying healthy. A true festival of flavors in just a few minutes, to be enjoyed hot or cold as desired.