Pasta verde de verano

Ingredientes

• 5 garlic cloves (thinly sliced)
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1/2 cup vegetable or chicken stock
• few capers
• juice of half lemon
• salt
• pepper
• 1 packet spinach gluten free pasta
• 1 head of broccoli (florets cut into bite sizes)
• 1/2 cup frozen peas
• few cherry tomatoes (cut in half)
• parmesan cheese
• salt
• oil

Preparación

1. 1

   To prepare the sauce, add butter in the pan along with a little bit of oil. Keep the heat at medium. Once the butter melts, drop the sliced garlic and allow it to turn golden brown. Sprinkle flour and mix it well. Next, pour the stock along with capers and give it a mix. Squeeze in lemon juice and cook for a few minutes or until the sauce thickens. Keep the sauce aside to be used later.

2. 2

   Then, take a large saucepan that can hold all the pasta along with the veggies. Pour enough water and bring it to a boil. Once done, sprinkle salt and drop the dried pasta. In about 5 minutes, drop the broccoli along with peas. In about 8 minutes, it should be ready.

3. 3

   Save a cup of pasta water and drain pasta along with the veggies. Put it in a big serving bowl. Pour the sauce on top along with a little bit of the pasta water. Give it a mix. Grate parmesan cheese and serve immediately.