Power Lunch Bowl
Serves 1 persons
| Ingredients | Quantity |
| Purple cabbage, sliced finely | ¼ head |
| Alce Nero fusilli | 2 servings |
| Alce Nero zucchini pesto | 3 tbsp |
| Brocolli, cut to single florets | 1 medium size |
| Purple cabbage, chopped | ¼ head |
| White button mushrroms, quatered | 100g |
| Carrots, sliced | 1 medium |
| Garlic, minced | 1 clove |
| Alce Nero extra virgin olive oil | |
| Dried oregano | 1 dash |
| Fresh basil leaves | |
| Salt, to taste | |
| Pepper, to taste |
Here's the ingredients you are using:
Preparation:
- Cook the pasta according to directions on pack.
- In a pot of boiling water, blanch the brocolli and carrots for 2 minutes. Remove and rinse in cold water. Set aside.
- Heat some olive oil in a pan. Add the minced garlic, release its fragrance, add the button mushrooms and cook till softened and brown. Season with oregano, salt, and pepper. Set aside.
- In a big bowl, add the cooked pasta and toss well in the zucchini pesto. Add the rest of the ingredients, finishing off with a drizzle of olive oil and some torn up basil leaves.