Whole Wheat Spaghetti Verde
Whole wheat spaghetti is a little firmer, slightly lower in calories and carbohydrates, but the taste is similar to refined pasta.
EQUIPMENT (click pictures for details)
Ingredients
- 100 gr whole wheat spaghetti
- 100 gr green asparagus
- 90 gr fresh spinach leaves
- 60 gr green peas
- 1 tsp chopped garlic cloves
- ½ pc long green chilli julienned
- 60 gr diced white soft cheese
For the seasoning
- 2 tbsp grated Parmesan cheese
- 1 ½ tbsp chopped mint
- 1 ½ tbsp chopped parsley
- ½ freshly squeezed lemon juice
- Green Tabasco
For the garnish
Instructions
Boil the pasta
- Bring a large amount of salted water to the boil and cook the whole wheat spaghetti 1 minute less than mentioned on the packet minus to keep the pasta al dente.
- Drain the whole wheat spaghetti and keep the cooking water aside.
Cook the garnish
- Sauté the garlic and green chilli in olive oil over a medium heat for a minute.
- Add the sliced green asparagus with 2 tbsp of pasta cooking water and cover with a lid. The steam will cook the green asparagus faster.
- Add the fresh spinach and higher the heat to flash-cook it.
- Add the white soft cheese, stir and mash the soft cheese with a ladle of pasta cooking water to combine and make a light sauce.
Finish the pasta dish
- Toss the cooked pasta and boiled green peas with the creamy mixed vegetables.
- Add another ladle of the pasta cooking water if needed and finish the cooking process over a high heat. Season with Parmesan cheese, parsley, mint, and lemon juice.
- Garnish with pine nuts, cream cheese cubes, grated lemon rind, long green chilli slices and Parmesan cheese.
Notes
- Before boiling the pasta, cookthe fresh green peas in the water for 3 minutes.
Nutrition for 1 portion
Calories: 288kcalCarbohydrates: 46gProtein: 16gFat: 6gCholesterol: 20mgSodium: 111mgFiber: 3gSugar: 3gVitamin A: 1196IUVitamin C: 20mgCalcium: 173mgIron: 4mg
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