/ / Pasta with spinach, broccoli and green peas

Pasta with spinach, broccoli and green peas

Colored pasta with vegetables Today we prepareA color dish that will appeal to lovers of Italian cuisine. A moderately rich combination of ingredients was combined in the recipe: broccoli, peas, spinach, lemon, olive oil, parmesan, colored pasta and Italian herbs - the ensemble is simply stunning. For a spectacular presentation I recommend sprinkling with Parmesan, fresh spinach leaves and sprinkle with olive oil.

  • Macaroni feathers 350g
  • Broccoli cabbage 150g
  • Peas frozen 100 g
  • Mascarpone cheese 150 g
  • Cheese Parmesan 85 g
  • Lemon 1 pc.
  • Spinach fresh 30 g
  • Olive oil 30 ml
  • Sea salt 10 g
  • Black pepper powder 3 g
  • A mixture of Italian herbs 1 tsp.
  • Step 1 To prepare pasta, you need colorMacaroni feathers, broccoli, green peas, lemon, olive oil, spinach, mascarpone cheese or any other soft cheese, parmesan cheese, salt, pepper black ground, a mixture of Italian herbs.
  • Step 2 Remove the lemon peel (about 2 tsp) and squeeze out the juice of half a lemon (1 tbsp juice is needed).
  • Step 3 Grate the Parmesan into a fine grater, and mascarpone into parts (to make it more convenient to distribute the pasta).
  • Step 4 Spinach leaves and clean and cut into strips.
  • Step 5 Boil the water in a saucepan, add the teaA spoonful of salt and pour the pasta. Cook according to the instructions and 4 minutes before the readiness to add broccoli and peas. After 4 minutes, discard the vegetables and pasta in a colander.
  • Step 6 In the same pan, pour the olive oil and add a mixture of Italian herbs. As soon as you feel a light opening of the aroma of herbs - pour the pasta with vegetables in a pan.
  • Step 7 Add macaroni juice and lemon zest, add salt, add parmesan, mascarpone, black pepper and mix.
  • Step 8 Then add the spinach, stir and serve.
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