I don’t eat pasta very often, but when I do it tends to look a bit like this.
The pasta is simply holding all the other wonderful ingredients together, soaking up the juices, binding the flavours. This is a delicious and nutritious way to get your pasta fix, and very simple to make.
Abundance of vegetables for maximum nourishment, supporting digestive health, immunity, liver amongst many other things. A great way to get your 10 a day veggies!
Simple. Delicious. Nutritious.
Recipe:
Cut up the following in whatever manner you like - chunky is good but diced works too…
In a deep frying pan or wok slowly add the following in this order, one at a time, giving each one a few minutes to cook through:
Glug of extra virgin olive oil
Aubergine
Pepper
Sliced garlic x 3 cloves
Half a tin of anchovies
Courgette
Tin of cannelini beans
Bag of spinach
Tenderstem broccoli - lightly steamed first
Baby plum tomatoes (or whatever you have to hand) cut in half - add at the last minute for the freshest of tastes
Large handful of parsley
Sprigs of basil
Chilli flakes
Zest of half a lemon
Black pepper
Cook the pasta and when it’s done pour into your beautiful vegetable concoction and stir through.
Serve with parmesan, extra parsley, freshly chopped red chilli