Dr. Eva Orsmond is a Medical Doctor with a special interest in weight management and the treatment of overweight and obesity in adults and children. ...
250 g fresh spinach
150 g broccoli, chopped
100 g ricotta cheese
75 g (dry weight) penne pasta or your preferred pasta
1 vegetable stock cube
15 ml soy sauce
shavings of parmesan cheese
Bring water to the boil in a pot and cook the pasta according to the instructions on the packet. Be careful not to over cook as it should be "al dente".
If you have a steamer, place it over the boiling pasta, and place the broccoli and spinach in to cook in the steam for 5 minutes. Otherwise, boil some water in a pot and add the vegetable stock cube and place the washed spinach and broccoli into it and cook for 5 minutes.
When the pasta is cooked, strain and place in your serving bowl.
Strain the cooked spinach and broccoli and place in a separate bowl.
Mix together the spinach, broccoli, ricotta cheese and soy sauce with a fork, and for spinach leaves break them in smaller pieces with kitchen scissors.
Place the mix over your pasta in your serving dish. Sprinkle a few shavings of parmesan cheese and black pepper and serve.