Recipe

Serves: 2

Time: 20 minutes

Skill required: chopping, boiling, frying

Equipment: knife, chopping board, saucepan, frying pan, frying spatula, serving plate

Ingredient list

• 160-200g dry pasta

• 1/4/~50g leek (chopped)

• ~300g brussels sprouts (into halves/wedges)

• 2 cloves of garlic (minced)

• 2-3 tbsp pesto

• 100g spinach

• 60g cheese (grated)

Methods

1. Cook pasta according to the package instruction.

2. Meanwhile, On medium-high heat, heat up 1 tbsp of olive oil in a frying pan, add leek and brussels sprouts into the pan and fry until golden.

3. Add garlic in and stir evenly. Then add a splash of water (or pasta water) and the pesto into the pan and stir until everything well-corporated

4. Add in pasta and spinach and stir evenly until all spinach is wilted. Taste before seasoning with salt and pepper.

5. Turn off the heat, grate cheese evenly over the pasta and mix well.

6. Serve on a plate with optional extra cheese and drizzles of olive oil on top.
   
   

Dietitian’s Tips

• Increase protein by adding more protein-rich foods. Additional plant-based protein could be toasted pine nuts, crushed walnut, lentils and beans.

• Brussels sprouts can easily be substituted by broccoli, snap beans, asparagus, kale, and collard greens to keep the green theme.

• Meal-prep friendly: can be served cold or hot. A squeeze of lemon juice can increase the refreshment of the dish when serving cold.
  

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