20-Minute Green Goddess Pasta

Ingredients

• 1 pound (about 450g) dry spaghetti or other pasta type
• 1 head broccoli, cut into florets (about 350g)
• 1 cup (120g) frozen peas
• 3 cups (100g) fresh spinach leaves
• Handful fresh basil leaves
• 1/2 lemon, juice and zest
• 1/2 garlic clove
• 1/4 cup (60g) mascarpone cheese
• 1/2 cup (50g) grated parmesan cheese
• Salt and pepper to taste
• Extra parmesan cheese, lemon zest and chilli flakes, for garnish

Instructions

1. Bring two large pots of salted water to a boil.
2. Cook spaghetti in one pot according to the package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
3. In a separate pot, add broccoli florets and cook for 3-4 minutes until they are slightly tender but still vibrant.
4. Add frozen peas and cook for an additional 2 minutes.
5. Finally, add fresh spinach leaves and cook for 1 minute until wilted.
6. Drain the vegetables and set aside.
7. In a blender, combine the boiled broccoli, peas, and spinach with fresh basil, lemon zest, lemon juice, mascarpone cheese and garlic.
8. Blend until smooth, adding pasta cooking water as needed to achieve a creamy consistency.
9. In the pot used to cook the spaghetti, combine the blended green sauce with the drained pasta and parmesan cheese.
10. Toss the spaghetti until it is well coated with the green sauce. If the sauce is too thick, add more pasta cooking water to reach your desired consistency.
11. Season with salt and pepper to taste.
12. Serve the Green Goddess Pasta hot, garnished with additional parmesan cheese, lemon zest and chilli flakes.