Jamie: Keep Cooking and Carry On
By Jamie Oliver
About the recipe
Everyone loves pasta – it’s a big hit in my household – so treating it as your best friend and a vehicle for getting extra veg into meals is a really good way to approach things. This recipe is a really typical lunch or dinner for us – think of it as a principle, and flex the veg you use depending on what you’ve got in the fridge and the freezer. You want to use around 500g of veg in total, or more if you’ve got it!
Recipe From
6 spring onions
1 leek
1 large handful of tenderstem broccoli spears
olive oil
2 cloves of garlic
100g frozen spinach
2 large handfuls of frozen peas
450g dried pasta
50g Parmesan cheese, Grana Padano or vegetarian alternative, plus extra to serve
extra virgin olive oil
optional: fresh herbs, such as basil, parsley or mint
This recipe serves 6 – if you're cooking for less people, keep a couple of portions left over for a tasty lunch the next day.
Leftover broccoli? Chop up into small florets and add to stir-fries or simply steam until tender and add to salads. Or try my warming soup recipe. You can easily turn this into a gratin. Once you’ve tossed the pasta and sauce together, tip it into an ovenproof frying pan or dish, sprinkle over some stale breadcrumbs or grated cheese, and pop under a hot grill for a few minutes, until golden and bubbling.
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