The endurance staple gets a modern makeover—senza flour. So many pastabilities!
Arrivederci starchfest! Pastas crafted with veggies and legumes offer more protein and fiber than the traditional floured fare. Indulge anytime with these nutritionally dense options.
Lean & Green
Check both the pasta aisle and fresh pasta section of your grocery store for pasta made with kale, spinach, zucchini, and broccoli. Try the Kale Fusilli by Simple Truth Organics for a good source of fiber, vitamins, and minerals.
Greek Pasta Salad
12 ounces “green” pasta
2 T olive oil
2 T balsamic vinegar
Salt and pepper
1 cup lacinato kale, finely cut
1 cup cherry tomatoes, halved
1 yellow bell pepper, diced
1 – 15 ounce-can artichoke quarters
1⁄2 cup julienned sun-dried tomatoes
1⁄2 cup crumbled feta cheese
2 T fresh chopped tarragon (or herb of choice)
Cook the pasta according to the package instructions.
In a large bowl, whisk together the olive oil and balsamic vinegar with salt and pepper.
Toss with the kale, tomatoes, yellow pepper, and artichokes.
Drain the pasta, and add immediately to the vegetable mixture.
Finish by tossing in the sun-dried tomatoes, feta, and tarragon. Season with salt and pepper.
Serve with protein of choice. Torn-in rotisserie chicken works great.