Once again, I cannot take credit for this one and have to give full props to Tania who made this one up randomly. It was one of those recipes that just gets thrown together the night before you go to do your weekly shop, with whatever is left in the fridge – and it turned out to be amazing.
It is alkaline, filling, delicious and very, very quick.
I’ll call it:
Tania’s Lemon-y Pasta Sensation!
Gluten-free pasta (enough for 2)
1 small broccoli head
Handful of peas
2 garlic cloves
1 small courgette (zucchini)
1/2 red onion
2 handfuls of rocket (arugula) and/or spinach
(and any other greens)
Juice of 1 lemon
1 teaspoon of coconut oil
Drizzle of olive oil
Himalayan salt & black pepper to taste
Firstly, get the pasta on the go. Then chop all of the greens to a size and shape you like and very lightly fry the broccoli, peas, garlic, red onion and courgette in the coconut oil.
Once the pasta is ready, drain and put into the pan with the greens, add the chopped tomato and rocket and stir in the lemon.
When you’re ready to serve, put it all in a bowl and drizzle with olive oil.
Optional: I love chillis so I usually add some at the end. Nice, fresh and hot!