Cooking a SUPER HEALTHY Green Spaghetti with Only 5 Ingredients! | Jamie's Quick & Easy Food

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and dairy-free.

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk + cornstarch

Coconut milk adds creaminess with fewer calories.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: serrano pepper

Bell pepper is milder and more widely available.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cube

Vegetable broth is lower in calories and suitable for vegans.

Bring a pan of salted water to a boil.

Add 150 grams of spaghetti to the boiling water and cook for 8 minutes.

Smash and peel 4 cloves of garlic and add them to the boiling pasta.

Prepare 200 grams of cavalo Nero by removing the stalks and adding the leaves to the pasta after 3 minutes of cooking.

Cover the pan with a lid and let the cabbage boil for about 5 minutes to tenderize it.

Grate 30 grams of Parmesan cheese and set aside.

After 8 minutes, drain the spaghetti and cabbage, reserving some cooking water.

In a blender, combine the cooked cavalo Nero, soft garlic cloves, a pinch of salt, pepper, 1.5 tablespoons of extra virgin olive oil, and a little cooking water to create a sauce.

Blend until smooth and vibrant.

Return the drained spaghetti to the pan and add the blended sauce, mixing well to combine.

Fold in 30 grams of ricotta cheese for added flavor.

Finish with a sprinkle of Parmesan cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens