Tagliatelle with Broccoli and Spinach

  • 2 large heads of broccoli
  • 450 g fresh spinach, stalks removed
  • Nutmeg
  • 450 g tagliatelle
  • About 45 ml extra virgin olive oil
  • Juice of ½ a lemon
  • Parmesan cheese

Serves 4

Steam the broccoli for 10 minutes, then add the spinach and steam for a further 4 -5 minutes or until both cooked. Grate a little fresh nutmeg over vegetables. Cook the pasta in boiling water according to the instructions on the packet. Drain the pasta. Heat 45 ml oil in a pan, then add the pasta and chopped vegetables and toss until mixed. Add the lemon juice and black pepper. Serve warm and season to taste with freshly grated Parmesan and black pepper.