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:
- 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.
- Steam the asparagus and broccoli and set aside.
- Cook the Loprofin Spaghetti according to the box instructions. Reserve 1/2 cup of cooking liquid before draining and set aside.
- In a pan, gently heat the olives and sundried tomatoes with the basil pesto. Add the asparagus and broccoli.
- 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.
- 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.