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Calories...133
Protein...8g
Carbohydrate...25g
Fat...1g
8 oz celery root
2 medium carrots
2 medium leeks
1 small red bell pepper
1 small yellow bell pepper
2 garlic cloves
1 tsp celery seeds
1 tbsp lemon juice
10 1/2 oz whole wheat spaghetti (or your favourite whole wheat pasta)
sea salt
chopped celery leaves to garnish
1 tsp finely grated lemon rind
1 tbsp lemon juice
4 tbsp low fat plain yogurt
salt and pepper
2 tbsp chopped fresh chives
Peel the celery root and carrots, cut into thin batons, and place in a bowl. Trim and slice the leeks, rinse under cold running water to flush out any trapped dirt. Then shred finely. Halve, deseed and slice the bell peppers. Peel and thinly slice the garlic.
Add all the vegetables to the bowl with the celery root and the carrots. Toss the vegetables with the celery seeds and lemon juice.
Bring a large pan of slightly salted water to a boil. Add the pasta, bring back to a boil, and cook for 8-10 minutes until tender, but still firm to the bite. Drain and keep warm.
Meanwhile, bring another large pan of water to boil, put the vegetables in a steamer, and place over the boiling water. Cover and steam for 6-7 minutes or until tender.
Meanwhile, combine all the ingredients for the lemon dressing.
Transfer the spaghetti and vegetables to a warmed serving bowl and mix with the dressing. Garnish with chopped celery leaves and serve.
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