🍽️ Whole wheat spaghetti with fresh vegetables and pesto

Name: Whole wheat spaghetti with fresh vegetables and pesto
Total time: 30 min
Yield: 4 servings
Ingredients: 2 garlic cloves; 1 bunch basil (20 g each); 3 tbsp pine nuts (15 g each); 6 tbsp olive oil; 30 g Parmesan (30% fat in dry matter); salt; pepper; 400 g spelt whole grain spaghetti; 100 g baby spinach; 400 g broccoli; 1 organic lemon

594 kcal · 30 min · 4 servings

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Ingredients

2 garlic cloves
1 bunch basil (20 g each)
3 tbsp pine nuts (15 g each)
6 tbsp olive oil
30 g Parmesan (30% fat in dry matter)
salt
pepper
400 g spelt whole grain spaghetti
100 g baby spinach
400 g broccoli
1 organic lemon

Instructions

1. Peel the garlic clove and cut it into four pieces.
2. Wash the basil and shake it dry.
3. Roughly chop the basil leaves.
4. Place the basil leaves, garlic, 2 tablespoons of pine nuts, 5 tablespoons of oil, and 2 to 3 tablespoons of water into a blender.
5. Blend the ingredients into a smooth paste.
6. Grate the Parmesan finely.
7. Stir the Parmesan into the pesto mixture.
8. Season the pesto with salt and pepper to taste.
9. Bring plenty of water to a boil and add salt.
10. Cook the whole wheat spaghetti according to package instructions for 9 to 10 minutes until al dente.
11. Drain the pasta in a colander and let it drip dry.
12. Heat a frying pan over medium heat.
13. Toast the remaining pine nuts in the hot pan without fat for 3 minutes.
14. Remove the toasted pine nuts from the pan and set them aside.
15. Wash the spinach and spin it dry.
16. Set aside about one-third of the spinach leaves for later.
17. Clean the broccoli and wash it.
18. Bring a new pot of salted water to a boil.
19. Cook the broccoli for approx. 3 minutes until al dente.
20. Drain the broccoli and let it drip dry.
21. Heat the remaining oil in the pan.
22. Add the remaining spinach to the pan and let it wilt briefly.
23. Add the drained spaghetti and broccoli to the pan.
24. Add 5 tablespoons of pesto.
25. Mix everything well together.
26. Season the pasta with salt and pepper.
27. Distribute the pasta onto plates.
28. Sprinkle the toasted pine nuts over the pasta.
29. Place the reserved spinach leaves on top as decoration.
30. Rinse a lemon under hot water.
31. Cut the lemon into wedges.
32. Serve the whole wheat pasta with the lemon wedges and the remaining pesto.

Nutrition per serving

kcal: 594
Protein: 24 g · Fett/Fat: 27 g · Carbs: 66 g