Easy midweek pasta with all the greens. Avocado, spinach, asparagus, broccoli, courgette and spring onion.
Yesterday was one of those evenings where everything was a go, which called for my super green pasta. I love this dish because its so tasty and creamy and all round yum. Oh and it's really, really simple!
"Oh and it's really, really simple!"
Pasta (I used Bow, but Penne would be just as good)
1 Cut your courgette into thin disks, snap the ends off your asparagus and cut into two, slice your broccoli into pieces and chop 4 or 5 spring onions. Then peel 2 garlic cloves before putting a frying pan on a medium to low heath with a small glug of olive oil.
2 Crush your garlic into the pan being careful not to burn the garlic. Then add in your courgette and spring onion. Boil the kettle and get out a pan for your pasta/veg.
3 Bring the pan to boil and add in your Asparagus and Broccoli. Simmer for 3-5 mins before scooping out with a spoon and adding to your frying pan with the courgette and garlic. Then turn the heat up slightly on the frying pan.
4 Now add your pasta to the boiling water with some salt.
5 Cut your avocado into small slices and chuck into your wizzer along with the juice of half a lemon, olive oil, salt and pepper and a good couple of handfuls of spinach. (If your wizzer is anything like mine, you might have to do this process quite slowly and add a bit of water!) You want it to be creamy and thick, but not so thick as it is still a sauce... If that makes sense! Keep an eye on your veggies in the frying pan, give them the occasional stir and when they are deliciously golden transfer them to a bowl. Keep the frying pan on the hob as you will be using it again in step 6.
6 Once your pasta is al dente either drain it or use a slotted spoon to transfer the pasta into your frying pan and pour your sauce over. Put on a medium heat and grate in a couple of handfuls of parmesan, a few grinds of salt and pepper and stir oaccasionaly for a few minutes.
7 When the pasta is hot through, transfer to your bowl or plate and distribute the greens which you set aside on top of the pasta. Sprinkle more parmesan, with more lime juice, olive oil and salt and pepper. Yum!
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