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.
