Spinach Pasta With Toasted Mixed Nuts
A delicious treat which should be on each vegetarian’s plate wishing to replenish the body’s carb supplies. It’s al dente-cooked spinach pasta tossed in a pan with a lot of nutritious vegetable goodies. A special mention goes to the healthy and crunchy toasted mixed nuts. Serve topped with parmesan.
Ingredients Needed for Spinach Pasta With Toasted Mixed Nuts
water
7 ounces of spinach pasta
1 teaspoon vegetable oil
salt
⅓ cup mixed nuts
2 fresh rosemary sprigs
1 tablespoon olive oil
1 teaspoon fresh ginger, shredded
1 medium carrot, cut into strips
2 celery sticks, cut into strips
7 ounces of mixed cherry tomato, halved
pepper
2 ounces of shredded parmesan (for serving)
How to Make Spinach Pasta With Toasted Mixed Nuts
- Fill a medium cooking pot halfway with water and heat it. Add the spinach pasta, vegetable oil, and a pinch of salt. Boil for 15 minutes. Set aside.
- Heat a skillet over low heat, then add the mixed nuts and rosemary sprigs. Cook and stir for up to 2 minutes. Set aside.
- Heat the olive oil in a skillet over low heat and add the ginger. Cook and stir for 30 seconds. Add the carrot and celery. Stir them in.
- Add the pasta, cherry tomatoes, and the cooked mixed nuts. Season with salt and pepper. Stir them in. Shred some parmesan on top and serve.