YUMMY healthy recipe of the day!!!
OK, this isn't really a recipe per se, more like something I have been perfecting since college when I used to try desperately to make the pasta and the things on the salad bar work together to taste like food. Made it last night so I thought I'd share:
Pasta Primavera a la Cookie (no there are no cookies in it![]()
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(Note: Ingredient quantities will vary based on how many people you're cooking for - this is based on dinner for 2 with leftovers)
4 garlic cloves minced
1/2 an onion diced
1 red pepper chopped into large pieces
1 small head of broccoli
1/2-3/4 package of baby spinach
You can really use any kind of veggies you want - this is what I used last night. I've also made it with zucchini (1 small chopped), 1 can of artichoke hearts, 1/2 bunch of asparagus, etc.
Olive oil
1 box whole wheat pasta (I like Ronzoni Healthy Harvest rotini)
1 cup (or less - I like cheese) grated parmesan cheese (fresh-grated off a block of parmigiano reggiano if you can swing it - if not, get the kind in the specialty cheese section, not the kind in the big green Kraft container)
Put a pot of water on to boil (should be a reasonably big pot to accommodate a box of pasta plus lots of veggies later). Heat olive oil in large frying pan. Add garlic and onions and cook until slightly brown. Add peppers, broccoli, and/or other sturdy veggies (zucchini, asparagus) and turn the heat down to low, then cover (stir occasionally).
By this point your water should have boiled. Cook the pasta according to the directions. When the pasta is about 2 minutes from being done, add in the less sturdy veggies (such as spinach, artichokes). Stir the veggie mixture and cover again.
Drain pasta and return it to pot. Transfer veggie mixture from frying pan to pasta pot and stir to mix. Add grated cheese and stir. Serve with additional cheese on top if desired.
The result is a healthy, delicious, garlicky, yummy creation. This is great to serve if you have a vegetarian coming over, works great as a side dish as well as a main dish, and is a great way to get rid of random veggies in your fridge.
Enjoy!
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Pasta Primavera a la Cookie (no there are no cookies in it
(Note: Ingredient quantities will vary based on how many people you're cooking for - this is based on dinner for 2 with leftovers)
4 garlic cloves minced
1/2 an onion diced
1 red pepper chopped into large pieces
1 small head of broccoli
1/2-3/4 package of baby spinach
You can really use any kind of veggies you want - this is what I used last night. I've also made it with zucchini (1 small chopped), 1 can of artichoke hearts, 1/2 bunch of asparagus, etc.
Olive oil
1 box whole wheat pasta (I like Ronzoni Healthy Harvest rotini)
1 cup (or less - I like cheese) grated parmesan cheese (fresh-grated off a block of parmigiano reggiano if you can swing it - if not, get the kind in the specialty cheese section, not the kind in the big green Kraft container)
Put a pot of water on to boil (should be a reasonably big pot to accommodate a box of pasta plus lots of veggies later). Heat olive oil in large frying pan. Add garlic and onions and cook until slightly brown. Add peppers, broccoli, and/or other sturdy veggies (zucchini, asparagus) and turn the heat down to low, then cover (stir occasionally).
By this point your water should have boiled. Cook the pasta according to the directions. When the pasta is about 2 minutes from being done, add in the less sturdy veggies (such as spinach, artichokes). Stir the veggie mixture and cover again.
Drain pasta and return it to pot. Transfer veggie mixture from frying pan to pasta pot and stir to mix. Add grated cheese and stir. Serve with additional cheese on top if desired.
The result is a healthy, delicious, garlicky, yummy creation. This is great to serve if you have a vegetarian coming over, works great as a side dish as well as a main dish, and is a great way to get rid of random veggies in your fridge.
Enjoy!
