Spinach and Broccoli Orecchiette

Name: Spinach and Broccoli Orecchiette
Yield: 8
Ingredients: 3 cups of broccoli florets (300g); 1 tablespoon of salt; 3 cups of spinach leaves (300g); 300g of orecchiette pasta; 2 tablespoons of mustard seeds; 1/2 tablespoon of grated lime zest; 2 tablespoons of olive oil

1
3 cups of broccoli florets (300g)
2
1 tablespoon of salt
3
3 cups of spinach leaves (300g)
4
300g of orecchiette pasta
5
2 tablespoons of mustard seeds
6
1/2 tablespoon of grated lime zest
7
2 tablespoons of olive oil

Ingredients

1
3 cups of broccoli florets (300g)
2
1 tablespoon of salt
3
3 cups of spinach leaves (300g)
4
300g of orecchiette pasta
5
2 tablespoons of mustard seeds
6
1/2 tablespoon of grated lime zest
7
2 tablespoons of olive oil

Directions

1
In a large pot, cook the broccoli florets covered with water and seasoned with half of the salt until al dente (about 15 minutes)
2
Do the same with the spinach
3
Drain and reserve
4
In a large pot, bring 3 liters of water to a boil and add 1 tablespoon of salt
5
Cook the pasta until al dente (about 10 minutes)
6
Drain, transfer to a serving dish, add the cooked vegetables, and mix well
7
Add the remaining ingredients, mix well, and serve
8
189 calories per serving