' Spaghetti ' of vegetables with herbs

For 8 people: red and yellow peppers, courgettes 400 g 450 g all-250 g carrots-chopped aromatic (tarragon, mint, chervil)-lemon-olive oil-salt-pepper

Cut into strips (spaghetti) Green Zucchini, peppers, peeled, seeds and carrots. Blanch Zucchini spaghetti for half a minute, drain, dry on a double sheet of paper towels and place them in a bowl together with those of bell pepper and carrot. In the Blender, prepare a citronnette with olive oil 170 g, about 40 g of lemon juice, a pinch of salt, pepper and plenty of chopped aromatic. Toss the noodles with the citronnette at the last moment, before taking them to the table, and mix in the presence of the guests.