Ingredients for Pesto:

• 2 cloves of garlic
• 1 tsp of lemon juice
• 1 1/2 cup (36 g) basil leaves
• 2 Tbsp olive oil
• Salt and pepper, to taste

Ingredients for Main Dish:

• 6 spears (96 g) asparagus, cut into bite-sized pieces
• 1 cup (90 g) broccoli florets
• 112 g Loprofin Spaghetti
• 1/2 cup (74 g) black olives, halved
• 6 sundried tomatoes (20 g) packed in oil, drained and thinly sliced
• Salt and pepper, to taste
• 1 tsp balsamic vinegar
• 1/4 cup (23 g) vegan parmesan cheese*
• Chopped basil, for garnish

*Calories and protein may vary by product. Be sure to check the nutrition label.

Method:

1. To make the pesto, use a food processor or high-power blender to pulse the garlic, lemon juice, basil, and olive oil together until smooth. Season with salt and pepper. If you want a thinner consistency, add more olive oil. 
2. Steam the asparagus and broccoli and set aside.
3. Cook the Loprofin Spaghetti according to the box instructions. Reserve 1/2 cup of cooking liquid before draining and set aside.
4. In a pan, gently heat the olives and sundried tomatoes with the basil pesto. Add the asparagus and broccoli.
5. Add the cooked Loprofin Spaghetti to the pan. You can add some of the cooking liquid from the Loprofin Spaghetti if you want a thinner sauce. Season with salt and pepper. 
6. Garnish each service with 1/2 tsp balsamic vinegar, 2 tbsp vegan parmesan cheese, and chopped fresh basil. Serve immediately.

Makes 2 servings 

Nutricia's Loprofin Spaghetti is a medical food for the dietary management of inherited metabolic disorders and other medical conditions where a low protein diet is indicated. Must be used under medical supervision.