Vegetable Spaghetti with Lemon Dressing Recipe


Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Health IndexHealthyCuisine
VegetarianMain Ingredient
Interest Group


 Celeriac8 Ounce (225 Gram)
 Carrots2 Medium
 Leeks2 Medium
 Red bell pepper1 Small
 Yellow bell pepper1 Small
 Garlic2 Clove (10 gm)
 Celery seeds1 Teaspoon
 Lemon juice1 Tablespoon
 Spaghetti10 1⁄2 Ounce (300 Gram)
 Celery leaves1 Tablespoon, chopped (For Garnish)
 Lemon rind1 Teaspoon, finely grated
 Low fat natural fromage frais4 Tablespoon (Unsweetened Yogurt)
 Snipped chives2 Tablespoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1562 Calories from Fat 73

% Daily Value*

Total Fat 9 g13.4%

Saturated Fat 1.4 g7.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 834.1 mg34.8%

Total Carbohydrates 336 g112%

Dietary Fiber 20.3 g81.2%

Sugars 33.3 g

Protein 63 g126.6%

Vitamin A 640% Vitamin C 870.1%

Calcium 64.2% Iron 136%

*Based on a 2000 Calorie diet


1. Peel the celeriac and carrots, cut into thin matchsticks and place in a bowl. Slice the leeks, rinse to flush out any trapped dirt, then shred finely. Halve, deseed and slice the (bell) peppers. Peel and thinly slice the garlic. Add these vegetables to the celeriac and the carrots.
2. Toss the vegetables with the celery seeds and lemon juice.
3. Bring a large pan of water to the boil and cook the spaghetti according to the instructions on the packet. Drain well and keep warm.
4. Bring another large saucepan of water to the boil, put the vegetables in a steamer or sieve (strainer) and place over the boiling water. Cover and steam for 6-7 minutes or until just tender.
5. When the spaghetti and vegetables are cooked, mix the ingredients for the lemon dressing together.
6. Transfer the spaghetti and vegetables to a warm serving bowl and mix with the dressing. Garnish with chopped celery leaves and serve.