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Ingredientes
- 1 x red bell pepper, core, cut into strips
- 1 x red onion, slice thinly
- 1 lrg tomato, slice into chunks
- 1 handf basil leaves, chop coarsely
- 1 Tbsp. capers
- 2 1/2 lb cooked spaghetti squash, cooled
- 3 Tbsp. extra virgin olive oil
- 1/2 x lemon, juice only
- 1 tsp Dijon mustard
- 1 pch salt and pepper
Direcciones
- Put vegetables, capers and spaghetti into a large bowl and mix thoroughly. Mix the vinaigrette together just before serving, pour the vinaigrette over and toss the salad.
- Variation: replace vinaigrette with a well seasoned pesto made mostly with basil or possibly sundried tomatoes.
- Description:"Vegetable Spaghetti"
- "Colin Spencer's Vegetable Book"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 6 servings | |
| Calories 128 | |
| Calories from Fat 68 | 53% |
| Total Fat 7.71g | 10% |
| Saturated Fat 1.11g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 107mg | 4% |
| Potassium 305mg | 9% |
| Total Carbs 15.19g | 4% |
| Dietary Fiber 1.2g | 4% |
| Sugars 3.81g | 3% |
| Protein 1.73g | 3% |
