4/22/15

Spring Pasta



Spring veggies are in bloom! Asparagus, zucchini, squash, and super sweet grape tomatoes! It is the perfect time to stock up on veggies that are in-season, delicious, and when tossed altogether with some pasta, can make the perfect dinner packed full of nutrition! I love buying in season produce for the taste and the value! Let's discuss how to use several different vegetables to make a delicious and nutritious Spring pasta. Here are a few points to consider:
  1. Buy in season!  Saves you money -, tastes so much better, - a fantastic source of vitamins, minerals, fiber, and antioxidants
  2.  Spring is colorful!!  Color is beautiful but did you know that it’s the color that really can determine the type and amount of certain nutrients that are in our produce.
  3.  Pasta is healthy! Did you know that if you cook pasta to al dente (just follow the directions on the box) then it has a lower Glycemic Index, which means it won’t cause a spike in blood sugar. You still have to be mindful of serving sizes, but pasta can be a great food to help keep you feeling full and give you lots of energy and essential nutrients (like vitamins, minerals, omega 3s, and fiber). With so many different options like whole grain, higher protein, or gluten free, there is something for the whole family!
Now let's put that together to make a delicious meal!  Here are some of the ingredients you will need to prepare:   asparagus, yellow squash, yellow pepper, parmesan, salt, grilled chicken (optional) and pasta.


Once you have cooked the vegetables in a little olive oil with some onions and garlic, toss with the cooked pasta.  This goes well with grilled chicken or shrimp! 



Spring Pasta with Seasonal Vegetables

1 box Barilla® Whole Grain Spaghetti or Barilla® Protein Plus™ or Barilla® Gluten Free
2 tablespoons Extra Virgin Olive Oil
1 clove Garlic
1 cup White Onion Chopped
2 cups Zucchini Diced
2 cups Yellow Squash Diced
1 Bunch Asparagus Coarsely Chopped
1 cup Yellow Bell Pepper Julienne
3 cups Cherry Tomatoes Halved
4 leaves Fresh Basil Torn

 
Preparation 18 minutes preparation + 11 minutes cooking
1. Bring a large pot of water to a boil
2. Heat olive oil in a large skillet
3. Using the side of a knife, gently press garlic and peel
4. Add garlic to the skillet and sauté until slightly brown, about 1 minute
5. Add onion and sauté for 5 minutes, until translucent
6. Add bell pepper, zucchini, yellow squash and asparagus and sauté until heated but not completely cooked
7. Add tomatoes, season with salt and pepper sauté for 2 additional minutes
8. Remove garlic clove and discard
9. Cook Whole Grain Spaghetti according to the package directions

Recipe courtesy of Barilla Pasta

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