Spinach & bell pepper spaghetti
Spinach & bell pepper spaghetti
479kcal Per person
18g Protein
64g Carbs
17g Fat
10g Fiber
Ingredients
- 3 ounces spaghetti, whole wheat (84 g)
- 1 clove garlic (5 g)
- ¼ onion
- 1 bell pepper
- 6 handfuls spinach (150 g)
- 1 tablespoon olive oil (15 ml)
- ½ cup water (119 ml)
- ½ cube vegetable bouillon
- 1 teaspoon thyme, dried (2 g)
- 1 teaspoon oregano, dried (2 g)
Preparing this recipe
- Cook the spaghetti according to the instructions on the package.
- Mince the garlic and slice the onion, bell pepper and spinach.
- Heat the olive oil in a large pan over medium heat. Add the garlic and onion and cook until fragrant and soft.
- Add the bell pepper and cook for 3-4 minutes until they start to soften.
- Add the water, bouilion cube, thyme and oregano to the pan. Bring to a boil, then reduce the heat and let it simmer for 5 minutes. Add a dash more water, if needed.
- Add the spinach and cook for another 2 minutes, until the spinach has wilted.
- Toss the pasta with the vegetables and sauce. Season with salt and pepper to taste.
Tip van FitChef
Garnish with fresh basil.
