One-pot lemon chilli pasta with summer vegetables

Total time: 20m
Preparation Time: 20m

For 2 people


Lauren  - laurencariscooks

Nutritional Information

Contains 539 Kcal, 21g Protein, 87g Carbohydrates, 10g Fat


  • 1 tbsp olive oil
  • 2 spring onions incl. green parts, cut into rings
  • 150 g broccoli, cut into florets
  • 80 g courgettes, cut into sticks
  • 200 g spaghetti
  • 1 organic lemon, grated zest and juice
  • 1 bunch basil, coarsely chopped
  • 7.5 dl vegetable bouillon
  • 100 g frozen peas
  • salt and pepper to taste
  • 2 garlic clove, finely chopped
  • 1 red chilli, deseeded, cut into rings

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  • Heat the oil in a wide non-stick frying pan (the spaghetti should be able to lie flat). Sauté the spring onions for approx. 5 mins. Add the garlic and chilli, fry briefly. Add the broccoli, courgette, spaghetti, lemon zest and half of the basil to the pan. Pour in the stock, bring to the boil, simmer over a medium heat for approx. 8 mins., stirring occasionally. Add the peas and lemon juice, cook for a further 2 mins. until the spaghetti is al dente. Mix in the remainder of the basil, season.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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