Summer in a Bowl

Fibre Rich

Iron-rich

Lactose free
Complete meal

Serves 3
Serving size 1 ½ cups

Pesto:
Makes 1 cup

Ingredients:

• 2 cups basil leaves
• 1/3rd cup pine nuts (substitute with walnuts if pine nuts not available)
• 1/4th cup olive oil
• 6 pods of garlic
• Salt & pepper as per taste

Ingredient:

• 1½ cups spaghetti (75 gms uncooked)
• 1 tsp oil
• 1 clove garlic, finely chopped
• ¾ cup mushrooms
• ½ cup broccoli florets
• ½ cup capsicum, diced
• 1 cup shelled edamame
• 3 tbsp homemade pesto
• Salt & pepper as per taste

Method:

1. Grind all ingredients in a mixer grinder till a smooth paste.Boil some water and allow the spaghetti to be cooked.
2. Strain the spaghetti and let it cool.
3. Heat the oil in a pan; sauté garlic for 1 minute.
4. Add mushrooms & salt and sauté.
5. Add broccoli & sauté for 2-3 minutes.
6. Mix in capsicum & shelled edamame.
7. Cover the lid and cook for 3-4 minutes.
8. Add in the boiled spaghetti & pesto.
9. Add salt & pepper as per taste.
10. Mix well. Serve hot.

Nutritional Values (per serving):

• Calories 215 kcal
• Fat 7 g
• Protein 12 g
• Carbohydrates 28 g
• Calcium 53 mg
• Fibre 4 g
• Iron 2 mg