Cuando no tengo tiempo, hago Espagueti fácil y delicioso | Con verduras 🍝😊

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Cut the fibrous ends off the asparagus and reserve the tender parts.

Blanch the asparagus in a pot of hot water with salt until cooked and soft.

Chop 2 cloves of garlic and 1/8 of an onion.

After 10 minutes, check the asparagus; they should be soft and change color.

In the same pot, add 200 grams of spaghetti to the boiling water and cook for about 9 minutes or until al dente.

While the pasta cooks, chop the blanched asparagus into smaller pieces.

Roll fresh basil leaves and cut them into thin slices.

Reserve the chopped asparagus and basil.

Cut about 12 cherry tomatoes in half or leave them whole for a burst of flavor.

In a skillet over medium-high heat, add enough olive oil to coat the pan.

Add the chopped garlic and onion to the skillet and sauté until the onion is translucent.

Add the cherry tomatoes and sauté until they start to soften.

Add the chopped asparagus and spinach or chard to the skillet.

Season with salt, black pepper, oregano, and red pepper flakes to taste.

Add more than half of the sliced basil to the skillet and stir everything together.

Taste and adjust seasoning if necessary.

Once the spaghetti is cooked, drain it and add it directly to the skillet with the vegetables.

Toss everything together to combine and coat the spaghetti in the sauce.

Serve the spaghetti topped with grated Parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens