“Wholewheat Spaghetti Sprouting Broccoli, Chilli and Lemon” from “Everyday Super Food”

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Tom: Is this Jamie?

Kirstin: Yes it is.

Ella: Looks like pasta.

Kirstin: It is pasta! Can you eat some please?

Ella: I was just thinking about something. Latin.

Kirstin: Well can you eat and think at the same time?

Miles: I like it!

Tom: I’m not really convinced about this. It feels like lots of separate ingredients in a bowl. They don’t make sense together.

Miles: Yes, that’s what I’m thinking too.

Kirstin: I could have mixed it up more in the bowl.

Tom: I don’t think it would have made any difference. You would still have had to pick out the broccoli to eat it. And is the cottage cheese supposed to have melted?

Kirstin: It’s interesting, isn’t it because we’ve had a friend in Italy show us how to cook broccoli pasta in Italy and it was so much better than this. I would prefer not to eat healthily if it’s going to taste like this. I like the full fat Italian version of this recipe soooo much more.

Tom: This is like having tree trunks in your spaghetti. The brown pasta is alright. But it’s all too worthy.

Kirstin: This is going to be an interesting month.

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“Wholewheat Spaghetti Sprouting Broccoli, Chilli and Lemon” from “Everyday Super Food”

5 thoughts on ““Wholewheat Spaghetti Sprouting Broccoli, Chilli and Lemon” from “Everyday Super Food”

  1. Nicole Smith says:

    It seems like he’s violating the rules of pasta – the chunkier the ingredients, the bigger/chunkier the pasta you use. Would it work better with something like penne or farfalle?

  2. Harriet says:

    I have made this and it is one of my favourite dishes in the book. The lemon and chilli and garlic give it a whole load of hidden flavour. I do it with crispy sea bass fillets – absolutely delicious! Don’t be fooled by the simple appearance of it.

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