Medium
4 people
30 min
Ingredients
- 200 g whole wheat spaghetti
- 100 g Grana Padano
- 2 medium courgettes
- 2 medium carrots
- 1 yellow pepper
- Fresh baby peas
- 1 lemon
- Fresh basil
- Extra virgin olive oil
- Salt
Preparation
Wash and julienne the vegetables using a mandoline.
In a pot, heat a drizzle of olive oil and sauté the vegetables and baby peas, seasoning with salt.
Cook the spaghetti in plenty of salted water, drain when al dente and lay aside a ladle of cooking water.
