2 ½ to 3 cups broth or water
120 g Doña Elena Al Dente Spaghetti, uncooked
1 small onion, julienned
1 cup (60 g) broccoli florets
½ cup (30 g) asparagus, cut into 2 inch pieces
4 cloves of garlic, sliced
1 cup cherry tomatoes, cut in half
pinch of red pepper flakes
½ tsp sea salt
freshly ground black pepper
1 tbsps Doña Elena Pure or Extra Virgin Olive Oil
½ cup (80 g) green peas
½ cup Clara Ole Cheesy Pesto Sauce
3 Tbsps grated parmesan cheese
1 cup greens (kale, arugula, malunggay leaves)
Optional: 100 g peeled shrimps
- In a large pot, add 2 ½ cups broth, spaghetti, onions, broccoli, asparagus, garlic, and cherry tomatoes. Season with red pepper flakes, salt and pepper. Drizzle with Dona Elena Olive Oil and set over high heat.
- Once it starts to boil, set the timer to 7 minutes. Toss once in a while using tongs.
- After 7 minutes, pasta should be almost cooked. If broth is drying out, add ½ cup more. Add peas and Clara Ole Cheesy Pesto. *You may add shrimps at this point if you wish.
- Once it’s done, adjust seasoning if needed. Toss in greens such as malunggay leaves. Add grated parmesan cheese.
Note: This is one of Chef Mom Instructor Len Santos-Ding’s One Pan-Recipes for Jeunesse Anion