Pasta with greens

Every Tuesday night before I go to boot camp early the next morning, I cook pasta with green vegetables to give me energy. It can be made from any veges you have – I am a broccoli addict so it is often as simple as that, or even just peas if the fridge is bare. Leafy greens such as kale and beetroot tops work well, though they are nicer quickly sauteed after you have cooked the pasta. If I want more protein, I fold cooked salmon or white fish through and forgo the cheese. This recipe is really just a guideline so add whatever flavours you like – chilli, garlic and anchovies all work well.

200g spaghetti or other pasta
300g firm green vegetables such as broccoli, zucchini and asparagus, coarsely chopped
1 tablespoon olive oil
50g-100g leafy green vegetables such as spinach, kale and brussels sprout leaves, sliced
1 tablespoon lemon juice
2-3 tablespoons extra virgin olive oil
grated parmesan or pecorino to serve

Bring a large saucepan of water to the boil and salt well. Cook the pasta for 3 minutes less than the packet instructions, then add the firm green vegetables and cook for the remaining 3 minutes. Drain, reserving about 50ml of the cooking liquid.

Add the olive oil to the now-drained saucepan and toss the leafy greens to coat then add the reserved pasta water and saute over medium heat until tender (spinach will only take a few seconds; tougher leaves like kale will take a few minutes).

Return the pasta and vegetables to the saucepan. Add the lemon juice and extra virgin olive oil then season with salt and freshly ground black pepper and toss to combine. Serve with lots of parmesan or pecorino.