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Super Green Spaghetti

Jamie Oliver's Super Green Spaghetti recipe, from the book of his Channel 4 series, Quick & Easy Food, is an ideal quick vegetarian pasta dish. Make it tonight!

From the book


150g dried spaghetti
4 cloves of garlic
200g cavolo nero
30g Parmesan cheese
30g ricotta cheese

Essential kit

You will need a blender.


Cook the pasta in a pan of boiling salted water according to the packet instructions. Meanwhile, peel the garlic. Tear the stems out of the cavolo and discard, adding the leaves and the garlic to the pasta pan for 5 minutes. Pour 1½ tablespoons of extra virgin olive oil into a blender, then finely grate in the Parmesan. Use tongs to carefully transfer the cavolo leaves and garlic straight into the blender and blitz for a few minutes until super-smooth. Taste and season to perfection with sea salt and black pepper.

Drain the pasta, reserving a mugful of cooking water. Return it to the pan and toss with the vibrant green sauce, loosening with a splash of reserved cooking water, if needed, then divide between your plates. Dot over the ricotta, drizzle with a tiny bit of extra virgin olive oil, and tuck right in.

CALORIES 456kcal FAT 17.3g SAT FAT 5.5g PROTEIN 18.4g CARBS 60.5g SUGAR 3.7g SALT 0.9g FIBRE 2.6g

5 Ingredients by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited. Photographer: David Loftus


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From the book: 5 Ingredients Quick & Easy Food

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