Green vege-packed spaghetti
Nutrition Info.(per serve)
2 heads broccoli, broken in florets (8 cups)
2 cloves garlic, minced
1/3 cup pine nuts, lightly toasted
1/3 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
3/4 cup fresh or frozen peas
1/3 cup semi-dried tomatoes, chopped
1/3 cup fresh basil
Total fat 22g
Saturated fat 5g
Dietary fibre 20g
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.
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