Despite how easy to make, this spaghetti feeds 2 with up to 400g green vegetables in one shot, and you won’t feel missing anything! And, frozen vegetable is a smart choice to use too!
Why I Choose Pasta Over Rice Noodles
When I make weekdays lunch, I usually make pasta or rice noodles as they are quick to cook. If I were to choose cooking pasta or rice noodles for lunch, pasta would be the best fit. Here are 2 reasons.
1) More Protein in Pasta than Rice Noodles
I compared the pasta at home with rice noodles. It turns out that the protein content of pasta is so much higher. For example, every time my family eats 160 grams of pasta, there are 19.2 grams of protein; eating 2 rice noodles (100 grams), there are only 7 grams of protein. Even with the same weight, pasta still contains more protein!
2) Pasta is Easy with Different Veggies
Moreover, it is very suitable for pasta with dark green vegetables such as spinach and broccoli, and cruciferous vegetables such as cauliflower and Brussels sprouts. It can be served with white sauce, red sauce or oil sauce. It feels easy to eat lots of vegetables that are good for your body.
In comparison, when I cook rice vermicelli and fried noodles, the sauce changes less, because the base is more soy sauce and oyster sauce, or the ready-made bottled sauce, which has a strong taste, and not all vegetables can be matched.
Like I did this time, I grabbed 3 kinds of frozen vegetables (broccoli, spinach, and green beans) that are always available at home, added some shallots and rocket vegetables, and mashed some of them into a puree. You can easily eat 400 grams of vegetables!
Ref. Recipe: Jamie Oliver: Quick Green Pasta
You may also like these pasta cooking with a rich veggie sauce.
- Pumpkin and Mushroom Fusilli in Cashew Cream Sauce：Puree pumpkin plus cashew butter, a sauce that you can’t resist.
- Easy! Creamy Beetroot Pasta with Mascarpone：A beautiful red purple beetroot pasta sauce.
Ingredients
Serves 2
- 150 g spaghetti
- 200 g frozen broccoli
- 3 portion (120 g) frozen spinach
- 50 g frozen peas
- a handful rucola/rocket leaf
- ½ onion, sliced
- 1 clove minced garlic
- 2 scallion, chopped
- 2 tbsp heavy cream
- 15 g grated parmesen cheese
- pasta cooking water
- salt and pepper
- olive oil
How to Make Triple Green Spaghetti
- Bring a pot of water to boil, add 1% salt and the frozen broccoli, boil for 1 minute. Then take out the broccoli with a slotted spoon and cut them into small florets. With the same salted water, cook the pasta as per instructions.
- Heat some olive oil in a pan, sauté the onion, garlic and scallion until fragrant over low heat . Add the frozen spinach and peas, then season with a little salt and pepper. Let it cooks for about 10 minutes until spinach is cooked through.
- Return back the broccoli to the pan, splash in some pasta cooking water if needed. Use a hand-mixer to blend part of the vegetables into paste.
- Add heavy cream and stir well. Then stir in the cooked pasta and give them a quick stir. Have a taste and adjust. After plating, add some more olive oil and freshly grated cheese. Place the rucola on top and enjoy!
