A very simple, light recipe full of green veg to give you a vitamin-packed, nutritious meal! It is a really flexible recipe, so swap in or out any vegetables you wish, based on your preferences or what you have in the fridge to use up. The amounts below serve 4 people with leftovers perfect for weekday lunches!
INGREDIENTS
4 celery sticks, sliced
4 leeks, sliced
50g unsalted butter
3 rosemary sprigs, finely chopped
4 garlic cloves, crushed
1 bag of green beans, cut into 3 (*)
230g orzo pasta
3 vegetable stock cubes
2l boiling water
8 cubes frozen spinach
1 bunch fresh basil, leaves roughly torn and stems roughly chopped
1 lemon, zest and juice
Parmesan, to serve
Plus... olive oil, pepper
(*) you can use any green veg here such as broccoli or asparagus
METHOD
Melt the butter with a good glug of olive oil in a large saucepan, then add the celery to soften.
Add the leeks and soften, before adding the green beans and cooking for a few minutes.
Stir through the garlic and rosemary, then add the stock and water, and bring to the boil.
Add in the orzo pasta, along with the frozen spinach. Bring to the boil and lower to a gentle simmer. Add the basil stalks. Loosen the mixture with more water if necessary- you want a broth-like consistency.
Take the pan off the heat and stir through the basil, lemon zest and juice (to taste), and season well with pepper.
Serve scattered with parmesan.
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