Search icon


28th Dec 2019

Ease your way into healthier eating with Donal Skehan’s ‘all the greens’ pasta recipe

Leslie Ann Horgan

So many nights out, so little energy. Give yourself a nutrients boost this party season with this green recipe from Donal Skehan’s latest book…

All the greens pasta

Cook’s Notes: About as simple as it gets – toss it all in the pan, give it a little stir, then just stand back and wait for supper to appear.

Serves: 4


Deep sauté pan with lid


350g (12oz) linguine or spaghetti
240g (8½oz) tenderstem broccoli, trimmed
2 tbsp extra-virgin olive oil
500ml (2 cups) fresh chicken or vegetable stock
bunch of asparagus (about 250g/9oz), trimmed
150g (5oz) frozen peas
4 spring onions, thinly sliced
75ml (1∕3 cup) single cream
20g (¾oz) Parmesan cheese, grated
finely grated zest of 1 lemon
handful of basil leaves


Take a large, deep sauté pan and lie the linguine in the middle. Arrange the broccoli around the linguine. Drizzle with the oil, pour in the stock and season well with salt and pepper.

Cover and bring to the boil, then reduce the heat and simmer for 8 minutes, stirring every so often to stop the pasta sticking. Add the asparagus, peas and spring onions and cook for 3–4 minutes more.

Add the cream, Parmesan and lemon zest and cook for 1–2 minutes more until you have a lovely saucy, creamy pasta. Serve with a scattering of basil leaves and a grinding of black pepper.

Cook’s tip: Make it veggie: swap the Parmesan for a vegetarian alternative and make sure you use vegetable stock.

Extracted from Super Food in Minutes by Donal Skehan, with photography by Issy Croker, published by Hodder & Stoughton in hardback and ebook, priced 25.