Wholegrain spaghetti with green vegetable 'cacio e pepe'
Enjoy a nutritious and flavorful twist on a classic Italian dish with our Wholegrain Spaghetti with Green Vegetable 'Cacio e Pepe'. Made with hearty wholegrain pasta, fresh basil, zucchini, broccoli, asparagus, spinach, and peas, this recipe is tossed in olive oil and black pepper and topped with grated parmesan cheese for a gourmet finish. Perfect for a wholesome weeknight dinner that's both delicious and healthy!
- 03 May 2024
- Cook time 15 min
- Prep time 15 min
- 4 Servings
- 10 Ingredients
Wholegrain spaghetti with green vegetable 'cacio e pepe' is a healthy and flavorful twist on the classic Italian pasta dish. This recipe incorporates a variety of fresh green vegetables, adding both nutrition and vibrant color to your plate. Perfect for a quick weeknight dinner, this dish balances the richness of parmesan cheese with the freshness of basil, zucchini, broccoli, asparagus, spinach, and peas.
Ingredients:
Instructions:
- Thinly slice the zucchini.
- Chop the asparagus into bite-sized pieces.
- Separate the broccoli into small florets.
- If using frozen peas, defrost them. If using fresh peas, cook them briefly in boiling water, then drain and set aside.
- Bring a large pot of salted water to a boil.
- Add the wholegrain spaghetti and cook according to package instructions until al dente.
- Reserve 1 cup of pasta cooking water, then drain the pasta and set it aside.
- In a large skillet or pan, heat the olive oil over medium heat.
- Add the zucchini, broccoli, and asparagus to the pan. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender but still vibrant in color.
- Add the peas and the spinach to the skillet. Cook for another 2-3 minutes until the spinach is wilted and the peas are warmed through.
- Reduce the heat to low, then add the cooked spaghetti to the skillet with the vegetables.
- Toss the spaghetti and vegetables together, gradually adding the reserved pasta cooking water a little at a time to create a light, silky sauce.
- Add the freshly cracked black pepper and the grated Parmesan cheese. Continue to toss until the pasta is well coated and the cheese has melted into the sauce.
- Remove the skillet from the heat and stir in the basil leaves.
- Adjust seasoning with additional black pepper and salt if needed.
- Serve immediately, with extra grated Parmesan on the side.
Tips:
- Be sure to cook the pasta al dente, as it will continue to cook slightly when mixed with the vegetables and sauce.
- Don't overcook the green vegetables; they should remain crisp and vibrant to retain their nutrients and texture.
- Save some pasta water before draining; it can be used to thin the sauce if it becomes too thick.
- Toast the black pepper in olive oil briefly before adding the other ingredients to enhance its flavor and aroma.
- For a more robust flavor, add the grated parmesan cheese gradually, stirring continuously to create a creamy and smooth sauce.
This wholegrain spaghetti with green vegetable 'cacio e pepe' not only satisfies your taste buds but also nourishes your body with an abundance of green vegetables. It's an easy-to-make dish that brings a burst of colors and flavors to your table, making healthy eating both delicious and enjoyable. Enjoy your meal and savor the satisfying blend of cheesy goodness and fresh greens.
| Nutrition Facts | |
|---|---|
| Serving Size | 280 grams |
| Energy | |
| Calories 410kcal | 17% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 77g | 21% |
| Fiber 6g | 17% |
| Sugar 6g | 6% |
| Fat | |
| Fat 20g | 23% |
| Saturated 4.00g | 13% |
| Cholesterol 9mg | - |
| Vitamins | |
| Vitamin A 120ug | 14% |
| Choline 40mg | 7% |
| Vitamin B1 0.94mg | 78% |
| Vitamin B2 0.56mg | 43% |
| Vitamin B3 7mg | 46% |
| Vitamin B6 0.39mg | 23% |
| Vitamin B9 280ug | 71% |
| Vitamin B12 0.14ug | 6% |
| Vitamin C 50mg | 55% |
| Vitamin E 0.80mg | 5% |
| Vitamin K 130ug | 110% |
| Minerals | |
| Calcium, Ca 160mg | 12% |
| Copper, Cu 0.40mg | 0% |
| Iron, Fe 4.42mg | 40% |
| Magnesium, Mg 90mg | 22% |
| Phosphorus, P 310mg | 25% |
| Potassium, K 640mg | 19% |
| Selenium, Se 60ug | 107% |
| Sodium, Na 240mg | 16% |
| Zinc, Zn 2.38mg | 22% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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