Spinach Pasta With Toasted Mixed Nuts







A recipe from the cuisine, allowed in a diet.

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.

Nutritional Chart

Calories: 488 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 20 g
  • 23 g
  • 54 g

Ingredients Needed for Spinach Pasta With Toasted Mixed Nuts

7 ounces of spinach pasta
1 teaspoon vegetable oil
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
2 ounces of shredded parmesan (for serving)

How to Make Spinach Pasta With Toasted Mixed Nuts

  1. 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.
  2. Heat a skillet over low heat, then add the mixed nuts and rosemary sprigs. Cook and stir for up to 2 minutes. Set aside.
  3. 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.
  4. 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.

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