A pasta that is not only super fast, but also uses only a few ingredients. The winter vegetables in the pasta sauce provide a delicious and almost silky green sauce. This dish is not only a feast for the eyes, but is also incredibly healthy.
Ingredients:
- 150g dry pasta (any kind)
- 4 cloves garlic (peeled)
- 200g winter vegetables (broccoli, kale or cavolo nero)
- 30g Parmesan cheese
- Sea salt and black pepper (to taste)
- Extra virgin olive oil
Directions:
- Cook the pasta in a pan of boiling salted water according to the instructions on the packet.
- Remove and discard any tough stems or veins from the winter vegetables. Add the winter vegetables and garlic to the pasta in the pasta pan for five minutes.
- Pour two tablespoons of extra virgin olive oil into a blender and finely grate the Parmesan cheese over it.
- Use tongs to carefully fish the winter vegetables and garlic out of the pasta pan and then add them to the blender. Blend for a few minutes until super smooth. Taste and season with sea salt and black pepper.
- Drain the pasta, reserving a cup of the cooking water.
- Return the pasta to the pan and toss with the bright green sauce. If necessary, loosen the pasta with a dash of the reserved cooking liquid.
- Spoon the pasta onto plates.
- Pour the pasta sauce over the pasta.
- Finally, drizzle a generous dash of extra virgin olive oil over the pasta.
- 150g dry pasta (any kind)
- 4 cloves garlic (peeled)
- 200g winter vegetables (broccoli, kale or cavolo nero)
- 30g Parmesan cheese
- Sea salt and black pepper (to taste)
- Extra virgin olive oil
Directions:
- Cook the pasta in a pan of boiling salted water according to the instructions on the packet.
- Remove and discard any tough stems or veins from the winter vegetables. Add the winter vegetables and garlic to the pasta in the pasta pan for five minutes.
- Pour two tablespoons of extra virgin olive oil into a blender and finely grate the Parmesan cheese over it.
- Use tongs to carefully fish the winter vegetables and garlic out of the pasta pan and then add them to the blender. Blend for a few minutes until super smooth. Taste and season with sea salt and black pepper.
- Drain the pasta, reserving a cup of the cooking water.
- Return the pasta to the pan and toss with the bright green sauce. If necessary, loosen the pasta with a dash of the reserved cooking liquid.
- Spoon the pasta onto plates.
- Pour the pasta sauce over the pasta.
- Finally, drizzle a generous dash of extra virgin olive oil over the pasta.
