Thursday, March 10, 2011

Healthful Eats: Pasta and Veggies

Simple Pasta and Veggies

Prep time: 15 minutes

  • Whole grain penne pasta
  • Spinach, frozen or fresh
  • 2 roma tomatoes, diced
  • Mushrooms, sauteed
  • Red wine vinegar
  • Olive oil
  • Parsley, fresh or dry
  • Basil, fresh or dry
  • Organic whole romaine hearts
  1. Cook pasta according to directions on package
  2. Cook spinach (I like to add a little lemon juice). Fresh would probably be better, but I was throwing together this meal based on what I already had
  3. Dice tomatoes and sautee with mushrooms in olive oil
  4. Combine pasta and veggies in a bowl and toss with red wine vinegar (be generous) and parsley and basil as desired
  5. Serve over romaine hearts

Again, I made this combining ingredients I already had on hand. Experiment with what you have; next time, I would add more mushrooms to mine (yumm) and consider adding some garlic and black olives.

This is a light dish (I'm all about "light" tasting/feeling foods) with a lot of natural, subtle flavors. I loved eating it on the romaine, because after all the pasta was gone, I picked up the lettuce with the remaining veggies, and it made for a delicious little lettuce wrap.

Health benefits: Using whole grain penne pasta is a great way to incorporate some whole grains (instead of refined grains) into your diet, which has been shown to significantly reduce your risk of chronic diseases (read more here). Spinach and romaine are excellent greens to incorporate into your diet, containing lots of vitamins C, K, manganese, folate, and iron, and some believe that spinach reduces your risk of cancer! Tomatoes are also great sources of vitamin C.

Tip: This meal saves great! Make more than what you need, refrigerate, and eat it for lunch on another leaf of fresh romaine tomorrow!

Aimez la terre!
Constance Marie