Cooking with Rena Lee

Vegetable Spaghetti with Lemon Dressing

Yield:4

INGREDIENTS:
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 spaghetti
celery leaves, chopped, to garnish
FOR THE LEMON DRESSING
1 tsp finely grated lemon rind
1 tbsp lemon juice
4 tbsp low-fat unsweetened yogurt
2 tbsp snipped fresh chives
salt and pepper
DIRECTIONS:
  1. Peel the celery root and carrots and cut them into thin matchsticks, using a sharp knife. Place the celery root and carrots in a bowl. Trim and slice the leeks, rinse to flush out any trapped dirt, then shred finely.

  2. Halve, seed, and slice the bell peppers. Peel and thinly slice the garlic. Add all of the vegetables to the bowl containing the celery root and the carrots.

  3. Toss the vegetables with the celery seeds and lemon juice.

  4. Bring a large saucepan of water to a boil and cook the spaghetti according to the instructions on the packet. Drain and keep warm.

  5. Meanwhile, bring another large saucepan of water to a boil, put the vegetables in a steamer or strainer and place over the boiling water. Cover and steam for 6-7 minutes or until tender.

  6. When the spaghetti and vegetables are cooked, mix the ingredients for the lemon dressing together.

  7. Transfer the spaghetti and vegetables to a warm serving bowl and mix with the dressing. Garnish with celery leaves and serve.

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