In the mood for a nutritious and hearty dish for dinner? This pasta is full vegetables and is bound to hit the spot.
Ingredients
or2 tablespoons oil, coconut or olive,n(27 g)
or4 cups shells of pasta, whole-wheat, cooked (420 g)or420 grams of brown Rice Penne (San Remo) Gluten free
or400 grams of mushrooms, white, chopped
or2 cloves of garlic, minced (6 g)
or2 hot chili, red, diced (90 g)
or6 cups of baby spinach, raw (180 g)
or juice of 1 lemon (6 g)
or1 cup, grated of cheese, parmesan, (100 g)or100 grams of bio Cheese (Vegan)or2 tbsp of nutritional yeast (36 g)
or1 head of broccoli, cut into florets (608 g)
or2 large zucchini, includes skin, chopped (323 g)
or1 Can of diced Tomatoes (400 g)
Preparation
1.
Bring a large pot of salted water to the boil and add the pasta. Cook for 8 minutes (or as per packet directions). Drain.2.
Meanwhile, add oil to a large frying pan. Add mushrooms, zucchini and broccoli and cook for about 3 minutes or until browning. Add garlic. chilli and diced tomato. Cook for 2 minutes or until fragrant and mushrooms have softened. Season with salt and pepper. 3.
Stir through spinach and Parmesan. Remove from heat.4.
Add lemon juice and pasta. Toss to coat well.5.
Note
Gluten free and Paleo option: Replace pasta with Brown rice penne or with zucchini noodles.6.
Vegan option: Omit Parmesan cheese. Sprinkle with nutritional yeast flakes if you like.
