This quick and easy pasta recipe is perfect for a family dinner.
By Healthy Diet
Serves: 2 Cooking Time: 10 minutes
200g pack Tenderstem broccoli – each stem cut into 4
150g fusilli pasta
2 courgettes (grated or spiralized)
2 large mushrooms cut into cubes
150g cup frozen peas
1 pinch Cress to garnish
For the Pesto
2 handfuls of spinach
1 bunch basil leaves
2 tbsp olive oil
1 small garlic clove
Zest of lemon
Salt and pepper to taste
Put all the pesto ingredients in a blender. Add half the Tenderstem broccoli and
blend until smooth. (You could also use ready-made pesto.)
Cook the pasta according to the pack instructions, adding the peas to the pan for the
last 2 minutes of cooking time.
Heat the oil in a frying pan. Add the mushrooms and remaining Tenderstem broccoli
to the pan and fry until the mushrooms are a golden colour and the
Tenderstem broccoli still has a slight crunch. Add the courgette and cook for a few
more minutes until it’s cooked through. Remove the pan from the heat.
Drain the pasta and peas, leaving a small amount of the cooking liquid to add to the
pesto to loosen it, if necessary.
Stir the pasta, pesto and veg together and garnish with a little fresh cress, if desired.
This green broccoli pasta was provided by Tenderstem.
The views expressed on this site are not those of the Publisher. Always consult your GP or a health professional before beginning any diet or trying any of the products or advice mentioned in Healthy Diet, particularly if you have a medical condition for which it may not be advisable.