Twice this week, I realized half way through the day that all I had that day was sugar and caffeine. Not good. Why is it that we glorify being busy again? So when I came up for air, I decided what my body needed was good carbs (as in whole grains) and vegetables, preferably green. I remembered a recipe from a book and tried to recreate it: Whole wheat pasta with three kinds of greens. Delicious and perfect for fueling. Side note: if you love pasta and eat is as often as I do, go whole wheat. I remember my mum making it and I HATED it but in the meantime, I love it so much that eating white pasta grosses me out. True story!
For 2 people:
- Whole wheat pasta (I make app. 100g/person or 0.5lbs)
- 2 tbsp olive oil
- 3 green onions, washed and roughly chopped
- a good handful of snow peas, washed and cut in half if too big
- a good handful of fresh organic spinach, washed
- 1 cup/250ml Broth
- Sea salt and freshly ground pepper to taste
Cook pasta according to packages. Once water boils, scoop one cup of water out and dissolve broth powder, if you are using instant broth (which I was because I’m out of my home made broth).
In the meantime, wash and chop your vegetables. Heat oil and add green onions, then snow peas. Turn down heat, add broth and let it simmer until snow peas are soft. Turn heat off. Add pasta and spinach, mix well. Season with salt and pepper and serve immediately.