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WITH SPINACH SAUCE
This bitter green leaf is a source of
iron and vitamin A. Baby spinach has
a milder flavour than larger leaves.
Takes 40 mins
Look for bright green leaves and Cost per serve £1.44
crisp stems. Spinach cooks quickly and
shrinks dramatically, so you often need 2 tsp olive oil
more than you might think.
2 garlic cloves, sliced
50g spring onions, trimmed, halved
For homemade gnocchi, stir blitzed
spinach into mashed potato with
enough flour to form a dough. Shape
into small balls, then boil in batches
until they rise to the top.
2 carrots, peeled and finely diced
2 celery sticks, finely diced
2 vegetable stock cubes, made up to 1.5ltr
00g spaghetti, snapped into
250g asparagus, trimmed
100g frozen peas
100g baby spinach
400g tin butter beans, drained
The soup will keep for
up to three days in the
fridge but you might need
to top up the stock as
the spaghetti and veg
will soak it up.
1 lemon, juiced
15g fresh flat-leaf parsley, roughly
vegetarian hard cheese or Gruyère,
grated, to serve (optional)
For the spinach sauce
1 garlic clove, finely chopped
50g baby spinach
30g vegetarian hard cheese or
50ml olive oil
1 Put the spinach sauce ingredients in
a food processor. Season with pepper,
then blitz to a rough paste. Set aside.
2 Heat the oil in a large saucepan over
a medium heat and fry the garlic and
spring onions for 2 mins. Stir in the
carrots and celery and cook for a
further 5 mins, stirring regularly. Pour
in the vegetable stock, increase the
heat and bring to a simmer. Add the
spaghetti and cook for 10 mins.
3 Meanwhile, slice the asparagus
stems into 1cm rounds, leaving the tips
whole. Add the asparagus and the
peas to the pan and cook for 3 mins
until just cooked through
4 Stir through the spinach, butter
beans, lemon juice and parsley. Season
with black pepper and cook for 2 mins. S
Divide between 4 bowls and serve with3
a heaped tbsp spinach sauce, and a
sprinkling of cheese, if you like.
Each serving contains
EnergyF Saturates Sugars Salt
154 19a4g 10g 2.4g
1 8%) 27s l 22% 11 1 %), 39%
of the reference intake. See page 8.
Carbohydrate 37g Protein 14g Fibre 8g