Leafy greens & pine nut spaghetti

Name: Leafy greens & pine nut spaghetti
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 40 g Benecol Buttery Taste Spread; 25 g pine nuts; 2 clove/s garlic, finely chopped; 6 sun-dried tomatoes, chopped; 180 g wholewheat spaghetti; 200 g pack cavolo nero, roughly chopped; ½ unwaxed lemon, zest plus squeeze of juice; 30 g finely grated Parmigiano Reggiano

With wholewheat spaghetti, cavolo nero and pine nuts, this is where wholesome meets delicious. It’s particularly good for anyone on a low cholesterol diet. Cook and serve it in this Tefal Emotion Stainless Steel Non-Stick Frying Pan, which is smart enough to put on the table.

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HealthySource of protein1 of your 5 a day5 plant varieties

Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

40g Benecol Buttery Taste Spread
25g pine nuts
2 clove/s garlic, finely chopped
6 sun-dried tomatoes, chopped
180g wholewheat spaghetti
½ x 200g pack cavolo nero, roughly chopped
½ unwaxed lemon, zest plus squeeze of juice
30g finely grated Parmigiano Reggiano

Heat 20g Benecol Buttery Taste in a large frying pan over a medium-high heat. Fry the pine nuts with a pinch of salt for 2-3 minutes until golden. Scoop out of the pan and set aside
Add the remaining 20g Benecol Buttery Taste to the pan with the garlic and sun-dried tomatoes; fry over a medium heat for 3-4 minutes until the garlic is turning golden. Meanwhile, bring a large pan of salted water to the boil and cook the pasta for 1 minute less than pack instructions. Scoop out a mugful of the cooking water, then drain.
Stir the cavolo nero into the garlic and tomatoes. Add a pinch of salt, then cover the pan with a lid and cook, stirring occasionally, for 7-8 minutes or until the greens have wilted. Add the drained pasta to the frying pan, along with the lemon zest and a squeeze of juice, half of the cheese and a glug of the cooking water. Stir over the heat for 1 minute, then transfer to bowls and scatter with the toasted pine nuts and remaining cheese.

Cook’s tip

Pine nuts

Mellow and nutty in flavour, these edible seeds are traditionally used in pesto. Try them toasted and sprinkled over soups and salads, or scatter over cakes just before baking.

Typical values per serving when made using specific products in recipe