Pasta With Greens
A quicjk weeknight finner of pasta tossed with a variety of greens. Mascarpone cheese - optional!
Servings 2 people
Calories 744kcal
Ingredients
- 185 g asparagus cleaned and woody ends chopped off (see Note 1)
- 1 cup peas frozen
- 2 cups spinach
- 250 g wholewheat linguine fresh or dired (see Note 2)
- 2 cloves garlic finely chopped
- 2 tablespoon olive oil
- 1 pinch salt
- 1 pinch pepper
- 1 tablespoon mint freshly chopped
- 2 tablespoon Mascarpone Cheese
Instructions
- Blanch the asparagus, peas and spinach in boiling water for a few minutes. Remove and refresh in cold water.
- In the same pot you cooked the greens, cook the fresh pasta, Fresh pasta will cook a lot quicker. If using dried cook until al dente. Reseve a little of the pasta water.
- Heat a pan with a little olive oil. Once heated, add the garlic and fry. Add the drained, cooled greens and toss everything around for a few mins. Season the pasta and toss through the mint.
- Add the mascarpone and toss again - ensuring everything is well incorporated. If you find it's getting dry pour in some of the pasta water. Add the mascarpone and mix again.
- Serve with grated Parmiggiano Regiano and enjoy.
Notes
- In Australia small bunches of asparagus are sold in bunches which weigh approximately 185 grams.
- Use dried linguine or any other pasta you wish.
- Be flexible with the herbs too - use anything you fancy.
Nutrition
Serving: 1person | Calories: 744kcal | Carbohydrates: 110g | Protein: 24g | Fat: 23g | Saturated Fat: 7g