One of my best friends once told me : green shoes look great with almost every outfit, because green is the color of nature. I think the same counts for food : green vegetables create the most attractive dishes, especially in this season where you find the most luscious color of nature everywhere.
Today’s dinner will be really đź’š.
For 2p I use 250 grams of fresh spinach, 500 grams of green asparagus, the usual 4 garlic cloves, 2 handful of fresh oregano leaves (you can use basil instead or even dried spices), untreated lemon, 150 grams of whole wheat pasta, 250 grams of ricotta and 50 grams of toasted almonds as protein sources, 30 grams of grated parmesan or pecorino.
Fry 4 chopped garlic cloves in a drizzle of olive oil. Add the washed spinach. Once the spinach has wilted, add the 2 handful of fresh oregano leaves, the zeste of 1 untreated lemon. Add the ricotta. Season with pepper and salt. Add 50 grams of peeled, toasted almonds. Cool down and blend.
Clean and chop the asparagus. Fry in some olive oil. Season with pepper and salt. Prepare the pasta in boiling salted water until al dente. Mix the spinach pesto with the pasta. No need to add extra pasta water, because this portion is already a lot for 2p.
Serve on a plate with the fried asparagus on top. Finish with some fresh oregano, a drizzle of good olive oil, some extra lemon juice and grated parmesan or pecorino.
Thanks nature for your amazing colors.
Doc V's Healthy Kitchen 