( SERVES 4 )
Photo by Michael Craig
- Cook and drain the spaghetti.
- Heat the oil in a pan and gently cook the carrot and celery until soft.
- Add the can of tomatoes with their juice and heat through.
- Add the tumeric and lemon juice.
- Add the cooked spaghetti and toss together.
- Serve into bowls and dust with the parsley.