Lemony Spinach Pasta (Print Version)
# Ingredients:
01 -
Broccoli pieces (about 2 big handfuls).
02 -
Fresh spinach (2 tightly packed cups).
03 -
Pasta, gluten-free (8 to 12 oz).
04 -
Sun-dried tomatoes in oil (half cup).
05 -
Chopped asparagus (1 cup worth).
06 -
Pine nuts (quarter cup).
07 -
Zest of a lemon (1 to 2 teaspoons).
08 -
Freshly squeezed lemon juice (2 tablespoons).
09 -
Extra virgin olive oil (one-third cup).
10 -
Dash of salt (1/8 to 1/4 teaspoon).
11 -
Touch of black pepper.
12 -
Optional: Add grated cheese for serving.
# Instructions:
01 -
Chop the veggies, toast the nuts, and get a pot of boiling water ready.
02 -
Drop asparagus and broccoli into boiling water for a minute or two until they turn bright and stay a little crisp.
03 -
In the same water, cook the pasta until it’s firm but cooked through.
04 -
Blend up spinach, lemon, olive oil, and the nuts till smooth and creamy.
05 -
Mix the pasta, pesto, veggies, and the sun-dried tomatoes all together.
# Notes:
01 -
Whip up the pesto ahead of time if you want.
02 -
Save a bit of the pasta water before draining.
03 -
Switch up the cheese to your liking.