Whole Wheat Noodles with Vegetables

Ingredients

• 2 cloves garlic
• 1 bunch basil (approx. 20 g)
• 3 tbsp pine nuts (approx. 15 g)
• 6 tbsp Olive oil
• 30 g Parmesan (30 % fat in dry matter)
• Salt
• Pepper
• 400 g Whole Wheat Spaghetti
• 100 g Baby spinach
• 400 g Broccoli
• 1 Organic lemon

Instructions

1. 1.

   To make the pesto, peel and quarter the garlic. Wash the basil, spin dry, roughly chop the leaves, and finely blend with garlic, 2 tbsp pine nuts, 5 tbsp oil, and 2-3 tbsp water. Finely grate the Parmesan and mix it in, season with salt and pepper.

2. 2.

   Cook spaghetti according to package instructions in plenty of boiling salted water for 9-10 minutes until al dente; then drain in a sieve and let it drip.

3. 3.

   Toast the remaining pine nuts in a hot pan without fat over medium heat for 3 minutes, then set aside. Select the spinach, wash, spin dry, and set aside about 1/3. Clean, wash, and cook the broccoli in boiling salted water for approx. 3 minutes until al dente, drain and let it drip.

4. 4.

   Heat the remaining oil in a pan. Let the spinach wilt in it briefly. Mix the drained spaghetti with broccoli and 5 tbsp pesto, season everything with salt and pepper and serve on plates.

5. 5.

   Sprinkle the pasta with toasted pine nuts and the remaining spinach leaves. Rinse the lemon under hot water and cut it into slices. Serve the whole wheat noodles with vegetables with lemon wedges and the remaining pesto.