4 tablespoons nutritional yeast (vegan) or Parmesan cheese
Rocket leaves, to decorate
1
First get your pasta cooking according to packet instructions.
3
Meanwhile, heat the oil in a large non-stick pan. Add the garlic and fry on a medium heat for a few minutes to release the flavour.
5
Add the courgettes and mushrooms and cook for 5 minutes. As they start to soften, add the lemon juice and zest and plenty of herbs, salt and pepper.
7
Continue cooking for 4-5 minutes, then throw in the olives and any of their juices. Heat through, ensuring there is no surplus liquid, then remove from the heat.
9
Immediately stir in the spinach leaves so they wilt slightly.
11
Drain the pasta well, then tip into the pan and stir to cover in the flavours. Mix in 2 tablespoons of the nutritional yeast or Parmesan.
13
Dish out between two bowls or plates then scatter each with rocket leaves. Serve immediately!
4 tablespoons nutritional yeast (vegan) or Parmesan cheese
Rocket leaves, to decorate
Directions
1
First get your pasta cooking according to packet instructions.
3
Meanwhile, heat the oil in a large non-stick pan. Add the garlic and fry on a medium heat for a few minutes to release the flavour.
5
Add the courgettes and mushrooms and cook for 5 minutes. As they start to soften, add the lemon juice and zest and plenty of herbs, salt and pepper.
7
Continue cooking for 4-5 minutes, then throw in the olives and any of their juices. Heat through, ensuring there is no surplus liquid, then remove from the heat.
9
Immediately stir in the spinach leaves so they wilt slightly.
11
Drain the pasta well, then tip into the pan and stir to cover in the flavours. Mix in 2 tablespoons of the nutritional yeast or Parmesan.
13
Dish out between two bowls or plates then scatter each with rocket leaves. Serve immediately!
Notes
Zesty Olive, Courgette & Spinach Really Healthy Pasta
