Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 250grams wholemeal spaghetti
- 1 salt-reduced vegetable stock cube
- 2tablespoons organic hulled tahini
- 2 cloves garlic, crushed
- 120grams baby spinach leaves
- 2 zucchinis, cut into ribbons
- 1 green capsicum, coarsely chopped
- 1/3 bunch continental parsley, leaves picked, chopped
- 2 spring onions, sliced
- 200grams low-fat fresh ricotta, crumbled
- 1tablespoons sesame seeds, toasted
Description
Incredibly creamy, hearty and flavoursome, tahini pasta with green veggies makes a perfect nutritious midweek dinner the whole family will enjoy.
Method
Step 1 of 4
Cook pasta in a large saucepan of boiling water for 12 minutes or until al dente. Drain pasta, reserving 1 cup of cooking liquid.
Step 2 of 4
Crumble stock cube into reserved cooking liquid, then whisk until dissolved.
Step 3 of 4
Add stock, tahini and garlic to a large non-stick frying pan. Stir over low heat for 2 minutes or until combined and smooth.
Step 4 of 4
Add cooked pasta, spinach, zucchini and capsicum to heated pan. Toss 1-2 minutes or until spinach is just wilted. Add parsley and onion. Toss to combine. Spoon into serving bowls. Serve sprinkled with ricotta and sesame seeds.
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