Spaghetti with greens


Today, a healthy and fulfilling recipe. It is important not to overdo the veggies. They have to be like the pasta…”al dente”.

For this recipe you will need:


1/2 bunch of green asparagus

3 garlic cloves

1/2 round courgette

Very thin spaghetti

1/4 of kohlrabi

1/2 small head of broccoli

2 tbsp of soy sauce

A dash of salt

A pinch of black pepper

2 tbsp of lemon juice



Put the spaghetti in boiling water and cook until they are “al dente”. Peel the garlic cloves and cut them small. Chop the celery, the asparagus and broccoli in small bits. Appart, use a potato peeler to make thin layers of courgette and kohlrabi.

Put half of the olive oil in a wok and add the chopped vegetables. When the broccoli starts getting a deeper shade of green, add the garlic and finally the kohlrabi and courgette. After a minute or two, add the salt, pepper and soy sauce.

Add the cooked spaghetti. Stir until the pasta is well mixed with the vegetables, don’t worry if it dries out a little, but add a little bit of olive oil if necessary (or soya sauce if it is bland). Cook all together for another minute.


Serve and add the other half of the olive oil and the lemon juice (be careful, not to add too much, it’s kind of strong)


Now, grab a fork and enjoy a healthy dish that will keep your stomach busy for hours without feeling stuffed! A perfect option for a Meat free Monday, if you are a vegetarian, if you have any vegetarian friend/family and of course…for people like me that simply enjoy vegetables as much as a cake. Regards!

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