• sandrabrandalise


COOKBOOK: Take 5 recipe

These pasta ‘salads’ served with spinach leaves are becoming a real trend! They used to serve green salad on a side dish, but not anymore!

I’m a huge fan of my salad added into my pasta, whether it be lettuce or baby spinach. They say adding a green salad leaf in the pasta is better for the digestion.

These servings are filling me up, no need to go for seconds (call that a good or bad thing) I’m loving these recipes and hope you do too.

Super easy to make!



Serves 4

3 tablespoon olive oil

2 cups bow pasta

1 tablespoon butter

200g trim lamb steak, sliced into mouthful pieces

2-3 cloves garlic, chopped

100g sun dried tomatoes, chopped

1 lemon, juice

Handful rosemary, chopped

Handful parsley, chopped

Handful oregano, chopped

2 tablespoons mint, chopped

Salt & Pepper (optional)

150g baby spinach leaves

1/2 cup grated parmesan cheese

Cook pasta as per package instructions. Drain, add butter, mix well until it has melted and set aside.

Heat one tablespoon of olive oil and fry the lamb until just browned. Remove.

PLEASE NOTE: I had a lamb roast which I used for this recipe/video

Heat olive oil, fry garlic, add sun dried tomatoes and all fresh herbs. Add lemon juice, cooked sliced lamb pieces. Add one tablespoon of olive oil and combine well. Turn heat off. Add cooked pasta, salt & pepper.

Add half of the spinach leaves on serving plate, add 3/4 of the pasta over the leaves. Top with more salad leaves and again with the remaining pasta. Add grated cheese over the top. Ready to serve

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