Extra flavours can be added to this recipe, but it's perfectly lovely on its own. Hello dinner in 20 minutes!
|200g spaghetti or other pasta|
|300g firm green vegetables such as broccoli, zucchini and asparagus, coarsely chopped|
|1 tablespoon olive oil|
|50g-100g leafy green vegetables such as spinach, kale and brussels sprout leaves, sliced|
|1 tablespoon lemon juice|
|2-3 tablespoons extra virgin olive oil|
|grated parmesan or pecorino to serve|
NEED TO KNOW
|Type of dish||Pasta|
|Cooking time||<30 min|
1 Bring a large saucepan of water to the boil and salt well. Cook the pasta for 3 minutes less than the packet instructions, then add the firm green vegetables and cook for the remaining 3 minutes. Drain, reserving about 50ml of the cooking liquid.
2 Add the olive oil to the now-drained saucepan and toss the leafy greens to coat then add the reserved pasta water and saute over medium heat until tender (spinach will only take a few seconds; tougher leaves like kale will take a few minutes).
3 Return the pasta and vegetables to the saucepan. Add the lemon juice and extra virgin olive oil then season with salt and freshly ground black pepper and toss to combine. Serve with plenty of parmesan or pecorino.
Cook's notes: If you want more protein, fold through cooked salmon or white fish and forgo the cheese. This recipe is really just a guideline so add whatever flavours you like - chilli, garlic and anchovies all work well.
- Recipes and food styling by Ginny Grant; photography by Aaron McLean; styling by Tamara West