Serves 1
Directions
- 1Start by boiling frozen broccoli and spinach in a pot for at least 5 minutes, or until mushy.
- 2Remove the greens from the pot using a slotted spoon, passing them through an ice bath, and then transfer them to a blender, making sure to reserve the green water.
- 3Add pasta to the remaining green water in the pot and boil it.
- 4To the blender with the greens, add soft tofu, ricotta, a healthy amount of garlic, herbs, and pepper, then pour in some of the reserved green water.
- 5Blend until smooth.
- 6Pour the green sauce into a skillet and combine it with the cooked pasta.
- 7Serve the pasta in a bowl and top with cheese flakes and chili flakes.
Ingredients
- Frozen broccoli
- Frozen spinach
- 375 g Whole grain penne rigate pasta
- Soft tofu
- Ricotta
- Garlic
- Herbs
- Pepper
- Green water
Equipment
PotBlenderSkillet
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