Time: 30 mins
A selection of Vegetables, the brighter they are, the better they are. not only for the dish but for you too! I’ve used zucchini, orange and purple carrots, radishes & baby tomatoes.
Few sprigs of mint
Half a lemon with zest & juice,
Grated garlic clove,
Salt & pepper to season
You’ll also need 2 large pots of boiling salted water, some long tongs, a vegetable peeler and knife along with some serving bowls of course.
Begin by preparing the vegetable ribbons. I’ve used a Vegetable peeler to make the ribbons, alternatively a sharp knife or mandolin would work too.
Blanch the vegetable ribbons in a pot of boiling water, beginning with the lighter veg to darker veg, (eg) zucchini, orange carrot & purple (darker) last. Drain well and reserve.
Roughly chop some mint and prepare the garnish of Coriander, tomato and radish (cut into a disc shape here)
Cook the spaghetti in some boiling water with salt until al dente. Drain the pasta and combine with olive oil, lemon zest, the grated garlic clove and some salt & pepper. toss the ribbons carefully with the vegetable ribbons and garnish with the fresh mint, coriander, tomato and radish discs. Check seasonings and serve.