Pasta energética

Ingredientes

• 6 oz whole grain pasta (spaghetti, linguine, or penne)
• 2 tbsp extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/2 small onion, finely chopped
• 2 cups fresh spinach and arugula mix
• 1 cup shaved Brussels sprouts
• 1 cup chicken bone broth
• 1/3 cup pistachios, roughly chopped and toasted
• Zest of one lemon
• 1/2 juiced lemon
• Freshly gound black pepper
• Salt, to taste
• Freshly grated pecorino or Parmesan cheese
• Torn basil leaves
• Optional: pinch of red pepper flakes

Preparación

1. 1

   Bring a pot of salted water to a boil. Cook the whole grain pasta until al dente. Reserve ½ cup of pasta water before draining.

2. 2

   In a large skillet, warm the olive oil over medium heat. Add the garlic and cook until golden. Add the onion and sauté until softened, about 3 minutes.

3. 3

   Toss in the Brussels sprouts and cook until just tender. Add the bone broth and stir.

4. 4

   Add the spinach and arugula, stirring until just wilted.

5. 5

   Add the drained pasta to the skillet. Toss well so the sauce coats the noodles.

6. 6

   Remove from heat and stir in half the lemon zest, lemon juice, and freshly ground black pepper. Toss again and plate.

7. 7

   Top with toasted pistachios, freshly grated cheese, and a sprinkle of red pepper flakes if desired. Finish with more lemon zest and garnish with torn basil leaves.