“Everyone loves pasta,” said Jamie Oliver, who said that his quick green pasta is super versatile.
“You can flex the veg you use depending on what you’ve got in the fridge and the freezer,” the family chef said.
He added: “You want to use around 500g of vegetables in total, or more if you’ve got it!”
Cooks in: 20 minutes
- Six spring onions
- One leek
- One large handful of tenderstem broccoli spears
- Olive oil
- Two cloves of garlic
- 100g frozen spinach
- Two large handfuls of frozen peas
- 450g dried pasta, (we used penne)
- 50g Parmesan cheese, Grana Padano or vegetarian alternative, plus extra to serve
- Extra virgin olive oil
- Optional: fresh herbs, such as basil, parsley or mint
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- Trim and slice the spring onions. Trim the leek, halve it lengthways, wash it, then finely slice. Finely slice the broccoli stalks, reserving the tips.
- Put a large, non-stick, shallow casserole pan on a medium heat. Put one tablespoon of olive oil into the pan, with the spring onions, leeks and broccoli stalks. Peel and finely chop the garlic and add to the pan.
- Add the frozen spinach and peas, then add a pinch of sea salt and black pepper.
- Cook for 10 to 15 minutes, or until soft but not coloured and the spinach has defrosted, stirring regularly.
- Meanwhile, cook the pasta in a large pan of boiling salted water, according to the packet instructions, adding the broccoli florets for the last two minutes.
- While everything is ticking away, finely grate the Parmesan.
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- Scoop or pour out about 200ml of cooking water from the pasta into your veg pan. Now, you can either leave your sauce chunky, blitz it until smooth in a blender, or use a hand blender to go somewhere in between.
- Drain the pasta and broccoli, and tip it into the sauce. Add one tablespoon of extra virgin olive oil and the grated Parmesan, and toss it all together.
- Sprinkle with fresh herbs, like parsley, basil, or thyme. Serve with a little extra grating of Parmesan and a big salad.
Jamie Oliver said finely chopped white or red onions would work if you don’t have spring onions or leeks.
You can also add in any green vegetables, such as kale, cabbage, runner beans or green beans.
“Make it work for you,” the celebrity chef said, noting that enough can be made to sort out lunch for the next day.
Each serving of Jamie Oliver’s quick green pasta is only 360 calories, so it’s great for people who are trying to watch their weight.
The dish is also low in salt and sugar, and with all the veg you include, it can be a tasty and healthy dish.
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