Perfect Pasta Primavera
Introduction
This light pasta dish has 2 1/2 servings of vegetables in each portion.
Ingredients
3 cups whole wheat pasta
1 bag frozen artichokes (9 ounces or 1 can)
1 10-ounce package frozen spinach (or 1 bag fresh)
2 cups broccoli or asparagus, chopped
2 cloves garlic, minced
juice and zest of 2 lemons
2 T olive oil
plenty of fresh-ground black pepper
8 sundried tomatoes, chopped
3 roasted red peppers, chopped
1/2 cup parmesan cheese, grated
1/4 cup shredded fresh basil or chopped flat-leaf parsley
1 bag frozen artichokes (9 ounces or 1 can)
1 10-ounce package frozen spinach (or 1 bag fresh)
2 cups broccoli or asparagus, chopped
2 cloves garlic, minced
juice and zest of 2 lemons
2 T olive oil
plenty of fresh-ground black pepper
8 sundried tomatoes, chopped
3 roasted red peppers, chopped
1/2 cup parmesan cheese, grated
1/4 cup shredded fresh basil or chopped flat-leaf parsley
Directions
Makes four 1 1/2 cup servings.
Bring a large pot of water to a boil. Add whole-wheat pasta and cook according to package directions.
Meanwhile, in a large, deep skillet, heat olive oil over medium. Add garlic and saute until fragrant, about two minutes. Add artichoke hearts, broccoli and spinach (still frozen is fine) and turn heat to medium high. Cook five minutes, or until vegetables are hot.
Add lemon zest and juice, along with chopped sun-dried tomatoes and roasted peppers. Drain pasta, reserving about a half-cup of cooking water. Immediately add pasta to vegetables. Toss gently, add the parmesan, then season with plenty of fresh-ground black pepper. If pasta is too dry, add the reserved pasta water. Sprinkle with basil or parsley before serving.
Bring a large pot of water to a boil. Add whole-wheat pasta and cook according to package directions.
Meanwhile, in a large, deep skillet, heat olive oil over medium. Add garlic and saute until fragrant, about two minutes. Add artichoke hearts, broccoli and spinach (still frozen is fine) and turn heat to medium high. Cook five minutes, or until vegetables are hot.
Add lemon zest and juice, along with chopped sun-dried tomatoes and roasted peppers. Drain pasta, reserving about a half-cup of cooking water. Immediately add pasta to vegetables. Toss gently, add the parmesan, then season with plenty of fresh-ground black pepper. If pasta is too dry, add the reserved pasta water. Sprinkle with basil or parsley before serving.
Number of Servings: 4
Related Recipes
-
Crustless Spinach, Onion and Feta Quiche
-
Basil and Sun-Dried Tomato Hummus
-
Flaxseed, Wheat, and Bran Muffins
-
Cheesy Pizza Dip (with Goat Cheese and Basil)
-
Whole-Wheat Apple Cinnamon Muffins
-
Cheesy Vegetable-Stuffed Eggplant
-
Carrot-Cranberry Salad
-
Diet-Friendly Veggie Lasagna Recipe
-
Quinoa-Sweet Potato Casserole
-
Egg-Free Chocolate Banana Muffins or Bread