As we head into the cooler months, we’re going to be in search for something a little more hearty. This delicious hulk pasta recipe by Sophie Guidolin, author and founder of THE BOD is the perfect dish that will tick all the boxes to your stomach cravings.
Ingredients
1 tablespoon olive oil
1 medium onion (150g), chopped finely
1 medium onion (150g), chopped finely
2 cloves garlic, crushed
½ teaspoon paprika
2 small zucchini (180g), chopped coarsely
100g broccoli, chopped, coarsely
50g baby spinach
2 teaspoons lemon juice
400g packet fettucine-style slim pasta (organic), drained
parmesan flakes, to serve
½ teaspoon paprika
2 small zucchini (180g), chopped coarsely
100g broccoli, chopped, coarsely
50g baby spinach
2 teaspoons lemon juice
400g packet fettucine-style slim pasta (organic), drained
parmesan flakes, to serve
Method
1. Heat the oil in a medium saucepan over medium heat. Cook onion, garlic, paprika, zucchini and broccoli, stirring, for 5 minutes or until vegetables are just tender. Add the spinach; cook, stirring, until wilted. Stir in the lemon juice. Blend or process vegetable mixture until smooth. Add salt and pepper to taste.
2. Heat the pasta following packet directions.
3. Toss the sauce and pasta together in a bowl. Serve with parmesan, if you like.
