Make a healthy pasta as part of your new year eating plan

Going green has never been this tasty or good for you.

This spinach linguine is paired with home-made basil pesto, broccoli florets and spring asparagus for a powerful pasta full of flavour. While this is a wonderful vegetarian meal, you can add some roast chicken if you like a bit of meat with dinner. Preparation takes only 10 minutes, cooking takes 15 minutes and the dish serves four people.


  • 375gms dried spinach linguine
  • 2 tablespoons extra virgin olive oil
  • 1 head of broccoli, florets only, separated into small pieces
  • 2 bunches or 8 spears of asparagus, trimmed and cut into thirds or fourths
  • 4 tablespoons basil pesto
  • grated parmesan or pecorino cheese
  • salt and pepper to taste


  1. Boil the pasta in plenty of salted, boiling water according to the directions. Reserve 1.5 cups of the pasta cooking water.
  2. Heat the olive oil in a large frying pan and saute the broccoli and asparagus for 3-4 minutes until softened.
  3. Then add the pesto and 1 cup of the pasta water (in two lots). Add the pasta into the frying pan and coat with the pesto, adding more pasta water if necessary.
  4. Season with salt and pepper and serve with grated cheese.

Image and recipe source: Not Quite Nigella