Nutrition balance score
Great
Glycemic Index
54
Low
Glycemic Load
26
High
Nutrition per serving
Calories303.8 kcal (15%)
Total Fat8.3 g (12%)
Carbs48.4 g (19%)
Sugars3.3 g (4%)
Protein10 g (20%)
Sodium479.2 mg (24%)
Fiber4.7 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Pre-heat oven to 200°C (390°F).
OvenPreheatStep 2
Prepare the vegetables by slicing the peppers and cutting the broccoli into smaller chunks.
KnifeStep 3
Mix the vegetables, seasonings and olive oil in a large bowl.
BowlStep 4
Place the seasoned broccoli and pepper slices onto a prepared baking tray. Place the sprouts in foil and wrap tight.
Baking sheetStep 5
Place the veggies in the oven. After 10 minutes, remove the Brussels sprouts from the foil and add them to the baking tray. Roast for another 10 minutes.
OvenHeat
FoilStep 6
Meanwhile, cook the spaghetti according to the package instructions. Set aside 150ml of pasta water before draining.
ColanderStep 7
Blend the roasted vegetables along with the spinach and pasta water until smooth.
Step 8
Pour the sauce over the spaghetti and mix. Serve immediately and enjoy!
Notes
4 liked
0 disliked
Delicious
Easy
Go-to
Kid-friendly
Makes leftovers
