Get Your Pasta Fix
Eating healthy doesn’t mean you need to remove pasta from your menu. The numerous gluten-free and ancient grains options available provide you with lots of variety. When you select the best tasting, most nutrient-dense version, there’s no need to feel guilty about it.
Cooking whole grain pasta means it takes a smidge longer than white pasta, but it’s worth it. Always keep an eye on it while it cooks, draining it when it’s al dente (cooked, but a bit firm). One of my Italian friends taught me to save a few tablespoons of the water it cooked in to add back later for a creamy texture. Works like a charm!
Vegan Linguine
Ingredients:
- 1 (8 ounce) package ancient grains linguine pasta
- 1/2 (10 ounce) package frozen chopped spinach
- 2 tablespoons chopped fresh parsley
- 1/4 cup chopped red bell pepper
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic
- 2 tablespoons extra-virgin olive oil, or more as needed
- 1 lemon, zested
- salt and ground black pepper to taste
- several sprigs of rosemary
Make it:
- Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 9-10 minutes; drain all but a few tablespoons of the cooking liquid.
- While the pasta boils, place frozen spinach in a pot on low heat. Once it’s defrosted, squeeze as much water from the spinach as possible.
- Blend spinach, parsley, 1 tablespoon olive oil, and garlic in a blender until smooth.
- Heat about 2 tablespoons olive oil in a skillet over medium heat; add lemon zest, pesto, and 2 tablespoons of the reserved cooking water.
- Season with salt and black pepper.
- Add linguine and toss to coat with pesto, add red peppers; cook until warmed, 2 to 3 minutes.
- Serve with a sprig of rosemary on each plate and enjoy!
Tell Me:
Have you gone through an eating phase where you’ve cut out pasta and other carbs? How did it make you feel? Please comment below and share this recipe with your friends!
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Blessings,
Sheila
