All-green vegie power pasta

                              All-green vegie power pasta

Ingredients:

400g spinach fettuccine
bunch of broccolini, trimmed
150g baby spinach leaves
300g broad beans, shelled
1 large bunch parsley, chopped
1 large bunch mint, chopped
small handful basil leaves, sliced
juice and zest of two lemons
2 tbs olive oil or flaxseed oil
3 spring onions, sliced
plenty of black pepper
30g roasted walnuts
30g pumpkin seeds

Method:

Boil a large pot of water with a pinch of salt and cook the pasta. About three minutes before draining, add the broccolini and cook for a further three minutes.

Drain and transfer to a large bowl. While still steaming hot, add the spinach, beans, fresh herbs, lemon juice and zest, oil, spring onion, pepper, walnuts and pumpkin seeds.

Toss well and divide into serving bowls. Grate a little parmesan cheese over the top, if desired.
Trick of the trade:
Add a tin of drained tuna or red salmon and fold through – this will up the protein as well as giving you an extra kick of omega-3s. For low-carbers or gluten-intolerant feasters, replace the pasta with sliced zucchini.

Preparation time:    3 mins
Cooking time:    10 mins
Serves:    6
Notes:1728.3kJ |12.73g fat (1.7g sat)| 53.65g carbs|8.56g fibre| 16.13g protein| 43.4mg sodium

source:whm