This Italian-inspired, vegetables-packed egg-, nut-, and soy-free lunch pasta is made of spaghetti, broccolis, sage leaves, and parmesan cheese – a delicious yet healthy combination.
Special diets: Vegetarian | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | gluten | lactose |
⏱ 25 mins – easy
🍽 2 servings – 557 kcal per serving
| Serving
195g |
Fat
26g |
Sat. fat
5g |
Sodium
216mg |
| Carbs
64g |
Fibers
7g |
Sugars
4g |
Proteins
17g |
INGREDIENTS
- 5 oz spaghetti
- 5 oz broccoli
- 3 tbsp olive oil
- 2 shallots
- 1 clove of garlic
- ¼ tsp chili flakes
- 12 sage leaves
- 1 oz parmesan cheese
TOOLS
- 1 knife
- 1 grater
- 1 pan
- 1 bowl
- 1 frying pan
- 1 colander
STEPS
Cut the broccoli into 5 cm pieces. Peel and slice the shallots. Peel the garlic and chop it finely. Cut the sage leaves into thin strips.
Shred the parmesan cheese using a grater.
Put 6 cups of water in a pan and boil for 4 minutes. Add spaghetti to the pan and cook for 4 minutes. Add broccoli pieces to the pan and cook for another 4 minutes. Then turn off the heat and drain in a colander.
Put olive oil in a frying pan and turn on the heat. Add the shallot slices, chopped garlic, chili flakes and sage leaves strips. Cook for 5 minutes, then add the drained pasta and broccoli pieces to the frying pan and cook for another 2 minutes. Scatter grated parmesan cheese over the pasta before transferring it to a bowl to serve.
It’s ready to be served !
