On to the pasta party
Athletes don’t have a bread party, they have a pasta party. Pasta doesn’t make you fat, it makes you happy. They have a low GI if you don’t cook them soft. Plus, pasta helps with stress.
Spaghetti with leek sauce
- 1 thin stick of leek (about 175 g)
- 1 small clove of garlic
- 2 tsp olive oil
- 75 ml vegetable broth
- salt, black pepper
- 60 g spaghetti
- 1 tsp. lemon juice
- 2 tablespoons grated parmesan
- 1 tomato (about 80 g)
- wash the leek well, clean it and cut it into small cubes. Then peel the garlic clove.
- heat the oil in a small pot, press the garlic into it. Add the leek and saute for about three minutes. Pour in the broth and simmer gently for another ten minutes uncovered.
- boil a liter of water with a teaspoon of salt in a saucepan and cook the pasta according to the instructions on the package until al dente.
- mash the leek until smooth and season with salt, pepper, nutmeg and lemon juice, stir a tablespoon of Parmesan into the sauce. Wash the tomato, remove the blossom end and cut into quarters. Remove the seeds from the quarters and cut into small cubes.
- essentially pour the pasta onto a colander, drain briefly and mix immediately with the tomato cubes. Arrange on a warmed plate. Top with the leek sauce and sprinkle with the remaining Parmesan.
Tip: If the sauce is too thick, stir in one or two tablespoons of pasta cooking water.