Serves: 4
Ingredients:
1 head of broccoli, roughly chopped including stalk
1 onion, peeled, chopped roughly
2 heaped tablespoons of minced garlic or 4 garlic cloves peeled, roughly chopped
A handful of fresh greens (kale, spinach, silver beet)
A handful of fresh parsley
A handful of fresh basil
1 cup of reduced-fat milk (or alternative)
Juice of half a lemon
250g of rigatone pasta
Extra virigin olive oil
Plus salt and pepper to taste
Method:
Prepare the chopped vegetables including broccoli and onion.
If using Kale or silver beet – bring a pot of water to the boil. Add your choice of leafy greens and boil for 5 minutes or until wilted. Strain and set aside.
In a medium-sized fry pan, drizzle some olive oil. When the pan is hot add the broccoli, onion and garlic. Saute for 5 minutes or until golden.
Cook your pasta as per the cooking instructions on the packet.
In a blender add the broccoli mix, your choice of leafy greens, parsley, basil, milk, lemon juice, salt and pepper.
Blend until combined.
Pour over cooked pasta and buon appetite!
Optional: serve with chilli flakes, and toasted pine nuts.
Watch this video for a step-by-step guide of how to make it.
