Perfectly Healthy Pasta

[Guest guest]

Perfectly Healthy Pasta

 

This healthy, high-fiber pasta dish has 2 1/2 servings of vegetables in each

portion. Omit the cheese to save 30 calories and 2 g fat per serving.

 

INGREDIENTS

1 bag frozen artichokes (9 ounces or 1 can)

1 10-ounce package frozen spinach (or 1 bag fresh)

2 cups broccoli, 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

1/4 cup parmesan cheese, grated

2 cups (16 ounces) whole wheat pasta (penne works well)

 

 

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.

 

In a large, deep skillet, heat olive oil over medium flame. 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, then season with plenty of

fresh-ground black pepper. If pasta is too dry, add the reserved pasta

water. Sprinkle with parmesan cheese before serving.

 

 

Number of Servings: 4

 

Jenn Mom2SamTiny

Make_it_Mexican_Recipes