Green vege-packed spaghetti
(at time of publication)
- 2 heads broccoli, broken in florets (8 cups)
- 2 cloves garlic, minced
- ⅓ cup pine nuts, lightly toasted
- ⅓ cup grated fresh parmesan cheese, plus 2 extra tablespoons, for serving
- 1 lemon, grated zest and juice
- 2-3 tablespoons olive oil
- pinch of salt and freshly ground black pepper
- 300g wholemeal spaghetti
- 2 courgetteszucchini, summer squashX, sliced
- 1 green capsicum, diced
- ¾ cup fresh or frozen peas
- ⅓ cup semi-dried tomatoes, chopped
- ⅓ cup fresh basil
1 Place half the broccoli, all garlic, pine nuts, parmesan, lemon zest, lemon juice and oil in a processor. Process until a chunky purée consistency. Season with salt and pepper.
2 Cook spaghetti in boiling water until al dente. Drain, leaving some cooking water in pan. Add broccoli and pine nut purée. Toss using a fork to coat pasta.
3 Plunge courgettes, remaining broccoli, capsicum and peas in boiling water. Leave for 2 minutes then drain.
4 Add remaining vegetables and basil to spaghetti with remaining oil. Heat through. Toss lightly and season.
5 Serve garnished with fresh basil and extra parmesan.
Make it gluten free: Use gluten-free pasta.
- Pasta made from whole grains is higher in fibre than white pasta. We’ve called it wholemeal pasta but your pasta may be called wholewheat pasta.
- Cook pasta in lightly salted water until al dente – ie. until it is tender but still has some bite!
- Once cooked, drain pasta, leaving a little of the cooking water still in the pan. This stops the pasta sticking.
- You can make up the broccoli pesto in advance and keep chilled in the fridge for a day.
Nutrition Info (per serve)
Total fat 22g
–Saturated fat 5g
Dietary fibre 20g
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