Packed full of tasty vegetables this Veg, Lemon and Pasta Broth is a great pick when you’re feeling in need of something that little bit healthier without compromising on flavour.
For a light lunch simply reduce the amount of pasta used or for a tasty evening meal keep as is and serve with a couple of slices of fresh crusty bread. We chopped our leeks in two ways (lengthways and into rounds) for added texture but if you prefer to keep all your veg as sticks why not try a different shape of pasta to make the dish a little more interesting?
All you need to make this healthy dish is a frying pan, a jug for your stock, a sharp knife to prep your vegetables and a juicer and zester for your lemon.
Ingredients
- 2 sticks celery
- 1 tbsp olive oil
- 1 tbsp butter
- 2 leeks (thinly chopped)
- 1 bunch spring onions (sliced)
- 1 clove garlic (crushed)
- 1.3 litres vegetable stock
- 100 g dried pasta
- 1 bunch basil (chopped)
- 1 lemon (juice and zest)
- 4 tbsp grated parmesan
Servings: people
Units:
Instructions
- Add the olive oil to a large pan and heat before adding the celery and butter for 5 minutes until soft.
- Add in the leeks and spring onion and cook for five minutes until these are soft before pouring in the garlic and stirring for a couple of minutes.
- Pour in the stock and bring to the boil, before adding the pasta and boiling for 8 minutes until the pasta is tender.
- Sprinkle with basil, stir and remove from the heat and then stir in the lemon juice and zest. Sprinkle with parmesan to finish.
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