Too busy to start cooking a healthy meal? Help yourself with this tutorial cooking instruction for today’s dish : Rotini Pasta with Brussel sprouts, Apple and Spinach in less than 45 mins with prep.

The prep

Starts boiling (high: quarter passed the medium heat) one big pan of water (filled with 2/3) while wait, take out the brussel sprouts (3/4 lb) and prepare it by cutting bits off of the ends (stem cut off) and split it in half, wash it in a vegetable washing basin then rinse it couple times. Next take out the spinach (approx 1/3 lb) and soak it in the water with a wash basin. When the water on the big pan boils, put in the rotini, aiming for al dente. Next start boil 2/3 full of water in a little pod.  Take out couple organic apples (none organic, peel the skin), wash them and start cutting it in half wedge slices; making longitude cuts along the apple for the desire slice sizes then cut around the equator to make the half slices.

The cooking process, chef walk through

Now: the rotini should be cooked just before al dente, put in about 1 tablespoon of butter, the brussel sprouts and the peel off the pre-cutted apple slices from the apple and dropping them in the pan, turn off the heat and cover the lid.         

 Next, go wash the spinach, dry it with a spinner. Turn on the heat to medium high on the rotini pot then put the spinach in the now boiling water in the little pot, blanching the spinach, then quickly remove the spinach with a drainer or a draining spoon drop it into the rotoni; openning the lid first, and start stirring while the pot is heating up. Stir and flip the rotini mixing with apple slices, brussel sprouts, and spinach in the pot. Add some apple vinegar (from the mother), sprinkling some salt and savory spice then add some sugar (1 tablespoon) continue stir, finish and serve. 

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