Super green pasta

Name: Super green pasta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 360 g dried Essential Spaghetti; 2 leftover broccoli stems, roughly chopped; 2 cloves garlic, peeled and left whole; 2 handful spinach or bagged salad; 1 lemon (scrubbed, or use unwaxed), zest and juice; 50 g Violife Prosociano Wedge, grated, plus plenty more to serve; 1 handful or ½ x 25g pack basil, including the stems, plus a few leaves to serve; 2 tbsp extra virgin olive oil

Max La Manna's super green pasta ensures nothing goes to waste. This recipe works with a similar quantity of frozen peas instead of the broccoli; throw them into the pasta 1 minute earlier, as they need to cook for 4 minutes.

4 out of 5 stars(1) Rate this recipe

VegetarianHealthySource of fibre2 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook10 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

360g dried Essential Spaghetti
2 leftover broccoli stems, roughly chopped
2 cloves garlic, peeled and left whole
2 handful spinach or bagged salad
1 lemon (scrubbed, or use unwaxed), zest and juice
50g Violife Prosociano Wedge, grated, plus plenty more to serve
1 handful or ½ x 25g pack basil, including the stems, plus a few leaves to serve
2 tbsp extra virgin olive oil

Bring a large pan of salted water to the boil, then add the spaghetti and cook for 6 minutes. Add the broccoli stems and garlic, bring back to the boil and cook for a further 2 minutes. Add the spinach to the pan and cook for 1 minute more to wilt.
Using a slotted spoon or tongs, lift the vegetables and garlic from the pan, and into a blender. Drain the pasta, reserving a cup of the cooking water, and set aside.
To the blender, add most of the lemon zest and ½ the juice, 30g cheese alternative, basil leaves and stalks, olive oil and 2-3 tbsp of the cooking water. Blend until smooth. Add more of the water if needed, then season well.
Tumble the pasta into a large bowl, add the sauce, then use tongs to toss, adding a little more of the cooking water to help it all come together. Toss in 20g more cheese alternative then grate plenty more over the top. Squeeze over the remaining ½ lemon. Scatter with the remaining lemon zest and basil leaves, to finish.

Cook’s tip

This recipe works with a similar quantity of frozen peas instead of the broccoli; throw them into the pasta 1 minute earlier, as they need to cook for 4 minutes.

You can use rocket, or any bagged leaves instead of spinach, too.

Typical values per serving when made using specific products in recipe