enzh-CNitms

Serves 1 person

Ingredient Quantity
Alce Nero Fusilli 2 servings
Alce Nero Zucchini Pesto 3 tbsp
Brocolli, cut to single florets 1 medium size
Purple cabbage, chopped 1/4 head
White button mushrooms, quatered 100g
Carrots, sliced 1 medium
Garlic, minced 1 clove
Alce Nero extra Virgin Olive Oil  
Dried Oregano 1 dash
Fresh basil leaves  
Salt  
Pepper  

 

Here's the ingredients you are using:

Power lunch bowl

 

  1. Cook the pasta according to directions on pack.
  2. In a pot of boiling water, blanch the brocolli and carrots for 2 minutes. Remove and rinse in cold water. Set aside.
  3. Heat some olive oil in a pan. Add the minced garlic releases its fragrance, add the button mushrooms and cook till softened and brown. Season with oregano, salt and pepper. Set aside.
  4. In a big bowl, add the cooked pasta and toss well in the zucchini pesto. Add the rest of the ingredients, finishing off with a drizzle of olive oil and some torn up basil leaves.