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🍝 Whole grain pasta with fresh green sauce

250 kcal · 30 min · 4 servings

Ingredients

• 100 g onions (2 onions)
• 1 garlic clove
• 150 g celery with greens (2 stalks)
• 1 tsp olive oil
• 200 g chopped spinach (frozen)
• 2 tbsp classic vegetable broth
• 100 g whole grain pasta (e.g. ribbon noodles)
• salt
• pepper
• nutmeg
• 15 g parmesan (1 piece)

Instructions

1. 1. Peel the onions and the garlic.
2. 2. Cut the onions into small cubes.
3. 3. Finely chop the garlic.
4. 4. Wash the celery stalks thoroughly.
5. 5. Cut off the green leafy tops from the celery stalks.
6. 6. Set aside the celery greens for garnishing.
7. 7. Remove the stringy fibers from the celery stalks.
8. 8. Slice the celery stalks into approximately 2 millimeter thick slices.
9. 9. Heat the olive oil in a pan.
10. 10. Add the onion cubes and the chopped garlic to the pan.
11. 11. Cover the pan.
12. 12. Sauté the onions and garlic over low heat for about 5 minutes.
13. 13. Add the frozen spinach to the pan.
14. 14. Add the celery slices to the pan.
15. 15. Add the vegetable broth to the pan.
16. 16. Bring the mixture to a boil.
17. 17. Cover the pan again.
18. 18. Simmer the sauce for about 8 minutes.
19. 19. Cook the pasta in salted water according to the package instructions.
20. 20. Drain the pasta.
21. 21. Rinse the pasta with hot water.
22. 22. Let the pasta drain well.
23. 23. Season the green sauce with salt.
24. 24. Season the green sauce with pepper.
25. 25. Grate some fresh nutmeg and add it to the sauce.
26. 26. Plate the pasta in portions.
27. 27. Pour the green sauce over the pasta.
28. 28. Sprinkle the dishes with shaved Parmesan cheese.
29. 29. Garnish the dishes with the reserved celery greens.

Nutrition per serving

• kcal: 250
• Protein: 13 g · Fett/Fat: 6 g · Carbs: 34 g