NEW PATIENT CHIROPRACTIC CONSULT
: SERVES 2
This quick pasta recipe is a delightful way to use up leftovers and minimise food waste, especially with broccoli stalks, which are often discarded. It’s a great example of how simple, everyday ingredients can come together to create a delicious, fuss-free meal.
INGREDIENTS
- 150g Rummo© Dried Gluten-free Linguine
- 1 Garlic Clove, peeled and finely sliced
- Stalk from 1 Broccoli Head, tough outer skin removed and sliced into 1 cm thick pieces
- 100g Fresh Spinach Washed
- 80g Artichokes in Oil, Oil drained
- 2 Teaspoons Extra Virgin Olive Oil
- 1⁄4 Teaspoon Chilli Flakes
- Juice of 1⁄2 Lemon
- 2 Tablespoons Ricotta
- 1 Tablespoon Fresh Parsley, finely chopped
DIRECTIONS
In a large frying pan, heat 2 teaspoons of olive oil over medium heat.
Add the sliced broccoli stalks and sauté until browned, about 3-4 minutes.
Add the finely sliced garlic, roasted artichokes, and chilli flakes. Sauté for an additional 2-3 minutes, until the garlic is fragrant.
In a separate pan, cook the gluten-free linguine according to the package instructions until al dente. Reserve 100ml of the cooking water and drain the rest.
Add the cooked linguine to the frying pan and toss to coat the pasta in the garlic oil mixture.
Add the fresh spinach and stir until wilted.
Gradually add some of the reserved pasta water to the pan, stirring to create a glossy sauce that coats the pasta evenly.
Remove the pan from the heat and stir in the chopped parsley and add a squeeze of fresh lemon juice.
Divide the pasta between two plates, ensuring an even distribution of vegetables and sauce and serve with a spoonful of ricotta.
Garnish with additional parsley if desired and serve immediately.
