Pasta, Broccoli and Wilted Greens in a Creamy Pesto Sauce
It doesn't come easier than this, a very quick delicious meal in 15 minutes. the pasta will help you fuel up for the next day, the broccoli and wilted greens are packed full of iron and antioxidants; and the sauce is made from low fat ingredients. You can add in some grilled chicken to this or leftovers from your Sunday roast.
Pasta of your choice (I use wholemeal)
A small head of broccoli
Half a bag of greens (normally spinach)
2 tablespoons of low fat creme fraiche
1 tablespoon of low fat soft cheese
1 tablespoon of basil pesto
Cracked black pepper
- In a large saucepan of water add a generous pinch of sea salt and place on a hot hob and bring to the boil. In the meantime cut the broccoli onto small heads. In a small mixing bowl whisk up the creme fraiche, soft cheese and pesto, season well with the black pepper.
- When the saucepan has beached boiling point add in the pasta and cook to the packets instructions. Put the broccoli into a saucepan of water and bring to the boil then drain and set aside.
- When the pasta is cooked, drain in a colander and reserve about 2 tablespoons of the cooking water. Add the pasta, 2 tablespoons of cooking water, cooked broccoli, and sauce back into the saucepan and stir around until everything is well coated in the sauce.
- Place back onto a medium heat and add in the greens, cover and allow the greens to wilt. Take back off the heat, check the seasoning and serve into bowls.