Whole-wheat Pasta with Broccoli and Almonds
SERVINGS: 2
INGREDIENTS:
- 2 tbsp olive oil
- 1 red chilli
- 3 garlic cloves
- 2 cups whole-wheat pasta of choice
- 1 broccoli
- Zest of 1 lemon
- 1/2 cup toasted almond flakes
- Parmesan shavings (optional)
METHOD:
- Bring a large pan of salted water to the boil. Meanwhile, heat the olive oil in a large frying pan. Add the chilli and garlic and cook on a low heat until golden. Remove from the heat.
- Add the pasta to the water and cook following pack instructions. In the final 4 mins of cooking, add the broccoli. Once cooked, drain and tip into the garlic pan. Add the lemon zest and almonds and toss together well. Serve in bowls, topped with Parmesan shavings.
Greek Salad with Yogurt Dressing
INGREDIENTS
- Romaine lettuce washed chopped
- Tomatoes cut into thin circles
- Cucumber cut into thin circles
- Red onion thinly sliced into rings
- Feta cheese
- Olives optional
- For protein: grilled chicken or chickpeas optional
Creamy Greek Yogurt Dressing
- 1/2 cup olive oil
- ½ cup red wine vinegar
- ½ cup plain Greek yogurt
- 1 Tablespoon Dijon mustard
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon black pepper
- 3/4 teaspoon salt
INSTRUCTIONS
- Toss salad ingredients together in a large bowl. Mix dressing ingredients in a mason jar with a lid. Shake or stir dressing well before each individual use. Store dressing in the fridge for up to one week.
Disclaimer
The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.
