3-Greens Pasta

Fresh approach - light, flavorful, super healthy and ready in a snap



Ingredients

  • 2 medium or 3 large zucchinis/courgettes, cut into 1/2 inc angled pieces

  • 1 head broccoli, trimmed into florets

  • 5 cups spinach

  • 2 garlic cloves, minced

  • 1 lemon

  • olive oil

  • salt & pepper

  • Half a bag of whole wheat pasta (spaghetti works well)



Instructions

  • Heat 2 tablespoons of olive oil in a pan (one that has a lid)

  • Add the zucchini/courgettes and cook over a medium heat for 5-6 min, turning often, until they are startrting to soften and colour a little. (See tip below.)

  • Add the broccoli, along with a dash of water (2-3 tablespoons is about right)

  • Clamp the lid on tightly and let everythingcook for a further 5 min

  • Remove the lid and turn up the heat a little to drive away any excess water

  • Then add the spinach and garlic and cook for a min or two, until the spinach just has wilted

  • Add the cooked pasta to the pan, mix well and fnish with a squeeze of lemon, season with salt and pepper to taste and sprinkle with Plant-based Parmesan



Notes

  • Zucchini/courgette Tip: Don't season them while cooking, as salt will make them too soggy.