A vitamin and protein packed pasta recipe

April 19, 2016

At Due we are committed to bringing you the most delicious pasta dishes that value your health. We work  hard to ensure that even our sauces will provide you with your body's nutritional needs. Our improved pasta formula, together with our sauces will satisfy the pickiest of the eaters without leaving anyone feeling guilty.

Try this recipe at home! Served with our improved pasta it contains 760 cal, 35 grams of proteins, 13 g of fibers and 50% of the daily recommended value of Vitamins A, 120% of the vitamin C and 130% of Vitamin K together with an incredible array  of minerals like Calcium , Iron, Manganese and Potassium. How about the "bad guys"? Only 25 g of fat with merely 3% of the recommended daily value of Cholesterol,  and only 32 % of the recommended Carbs! Not bad for a delicious pasta dish!

Serves 4 people (list of the ingredients at the end)

  1. Place a big pot of water on the stove, add salt and bring to the boil.
  2. Add the olive oil to a sauce pan on a medium heat. When the oil is hot add the sausage (skin removed), using a fork to separate the minced meat. Allow the fat to render and the meat to take on a nice golden color (about 1o minutes).
  3. Meanwhile, minced the garlic and prepare the leeks. Halve the white part of the leek length wise and unrolled to obtain a small sheet. Then, cut the sheets into long thin strips to form "leek spaghetti".
  4. Remove the florets from the broccoli, halve each floret and set aside.  Minced the stalks of the broccoli.
  5. When the meat is nice golden brown, remove it with a slotted spoon and place it on the side. Discard half of the fat from the pan.
  6. Place the leek strips and the minced broccoli stalks in the pan and stir until become tender (about five minutes). Add the garlic, chilly flakes to your liking and season with salt and pepper. Cook for 2 minutes more and then return the meat in the pan together with the vegetables.
  7. Add the wine and deglaze the bottom of the pan. Once the alcohol has evaporated,  add the bay leaves and cover with a lid.
  8. Blanch the broccoli florets in boiling water for two minutes and then shock in ice cold water.
  9. Place half of the broccoli in the pan with the leek and sausage and cook thoroughly (or for about 15 minutes). Reserve the other half of the florets.
  10. Place the pine nuts in a 150 ºC oven (300 ºF) to toast for 5 minutes. As long as they are laid out evenly they do not need to be turned.
  11. Put the spaghetti in the boiling water and gently stir to prevent sticking.
  12. When the pasta is al dente, remove it from the water and toss it together with the sauce. Add the remaining broccoli florets and the parmesan cheese and toss vigorously. If it is too dry add some pasta cooking water.
  13. To serve, divide the pasta among four warm plates and sprinkle with toasted pine nuts.





Spaghetti, 400g  (3.5 oz.)

Tuscanian Pork Sausage, 200g  (7 oz.)

Garlic (minced), 20g  (3/4 oz.)

Leek (white part), 350g  (12 oz.)

Broccoli, 600g  (21 oz.)

Dry White Wine, 130g   (1/2 cup)

Parmesan cheese, 60g   (2 oz.)

Pine nuts, 20g   (3/4 oz.)

EVO, 30g   (1 oz.)

Black pepper

Chilly Flakes


Bay leaves



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