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
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.