Yields 2 Servings
Serving Size: 1 bowl of pasta
1 1/2 cup of whole wheat pasta
1 cup red cabbage, shredded or chopped
1 cup broccoli, chopped or diced
1 cup of homemade nut-free avocado and spinach pesto (click here for the recipe)
2 tsp – 1 tbsp olive oil (optional since the pesto already has olive oil in it so up to your taste)
1 tsp scallions, chopped
1 tsp cumin seeds
1 tsp onion powder
1 tsp garlic powder
1/2 tsp chili powder (optional)
1 tsp salt (optional)
1 tsp ground black pepper (optional)
1 tsp of lemon juice
1. To make the homemade pesto, click here. In the meantime, cook your pasta with twice the amount of water in a pot.
2. Pour in the pesto and toss in the broccoli and cabbage. Mix everything together and cook with your splash of spices.
3. Serve warm once the broccoli and cabbage are cooked. Feel free to add and remove spices depending on your taste! I liked cooking the pasta with only lemon juice, olive oil, cumin seeds, and garlic and onion powders. My mom liked to add some more salt and pepper – so, like I said, feel free to play around with those spices!
4. Once finished, serve in a bowl and sprinkle the pasta with chopped scallions. Enjoy : )