BARILLA WHOLE GRAIN SPAGHETTI

WITH GREEN VEGETABLES CACIO E PEPE

Whole Grain Spaghetti Pasta

Made with

Barilla Whole Grain Spaghetti

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Prep
Cook
Skill
Casual

A healthy take on an Italian classic; the family will love it.

791
Calories
48.3g
Total Fat
23.6g
Protein
58.6g
Total Carbohydrates

Ingredients

Ingredients for 4 people
  • 340g Barilla Whole Grain Spaghetti
  • 100ml Extra Virgin Olive Oil
  • 8 fresh basil leaves, torn
  • 1 zucchini 
  • 100g broccoli florets, chopped
  • 4 asparagus, cut in slices 
  • 50g baby spinach
  • 100g Pecorino Romano, grated
  • Black pepper, freshly ground
  • Rock salt, for water

For the sauce

  • 250g green peas (fresh or frozen)
  • 70ml Extra Virgin Olive Oil
  • Salt

Instructions

  • TO START

    To prepare the sauce: blanch the peas in salted boiling water for 3 minutes, strain and cool down in an ice bath. In a mixing bowl, use a handheld mixer to blitz the peas with the Extra Virgin olive oil, strain through a fine sieve. Season to taste and keep aside.
  • SLICE THE ZUCCHINI

    Slice the zucchini into 5cm long strips, remove the seeds and cut in small batons, keep aside.
  • COOK THE PASTA

    Bring a large saucepan of water to the boil. Once boiling, add 7 grams of rock salt per litre of water, and drop pasta in and stir. Cook as per the instructions on the box. 
  • ADD THE VEGETABLES

    Four minutes before the suggested cooking time, add the zucchini batons and broccoli to the pasta and cook for 2 mins. Two minutes before the pasta is ready, drain pasta and vegetables, keeping one ladle of cooking water. 
  • COMBINE

    In a large fry pan, combine pasta, vegetables and cooking water, with asparagus and baby spinach and cook together for a minute. Then add Pecorino, black pepper, basil and olive oil.
  • SERVE

    To serve, warm plates in the oven, then pour one quarter of green pea sauce on each plate. Use a ladle to twirl Spaghetti into a nest and place on top of pea sauce.

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