Springtime and pasta
Springtime and Pasta
Gabriella’s Kitchen Brings You Healthy Pasta
It’s the first day of spring and I don’t know about you, but I feel pumped! The weather feels fresh, the produce at my local market is plentiful, and it just feels like a perfect time to indulge in all things healthy … smoothie bowls, raw or lightly cooked veggies, whole grains, healthy fats like avocado, and pasta! No, that wasn’t a typo. You can, in fact, have healthy pasta!
Gabriella’s Kitchen is a new brand I talked about in a previous post and they offer healthy pastas. Two of their lines have gluten free varieties – skinnypasta, a high-protein, low calorie choice; and gabbypasta, a kid-friendly version.
They are made of quality ingredients, like teff. The teff pasta is pasta that may actually aid in weight loss! Why? Because about 20% of the fiber in it is a resistant starch. How cool is that?
Their pastas are available in tons of grocery stores in the healthy section of the freezer aisle. Visit their store locator, pick up some of the Superfood Teff Penne, and then come right back and whip up this delicious spring-inspired recipe! You’ll love it and you’ll satisfy those pesky pasta cravings!
Lemon Penne with Broccoli and Asparagus
- 2 pounds fresh broccoli
- 1 200g package SUPERFOOD TEFF Penne
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 2 teaspoons red chili flakes
- ½ pound asparagus
- 1 lemon zested and juiced
- 1 cup Parmesan cheese freshly grated, divided
- Kosher or fine sea salt to taste
- Freshly ground black pepper to taste
- Place a steamer basket into a pot with shallow water, and bring to a boil. While you wait, trim the broccoli and cut into florets. Add the broccoli to the pot and let steam for roughly 5 minutes until tender. Remove broccoli and set aside.
- Remove the pasta from the freezer and let thaw at room temperature.
- In a large nonstick pan, add a small amount of olive oil and roast garlic and chili flakes on medium heat, until lightly browned. Add cut asparagus and broccoli, cooking until mixture is fragrant and cooked through – 10 minutes.
- Meanwhile, bring a large pot of water to boil and add the penne. Cook for 1 minute and test for doneness. Strain pasta and return to pot.
- Add remaining olive oil, vegetable mixture, lemon juice, and half of the Parmesan cheese and lightly toss. Add salt and pepper to taste.
- Serve immediately and garnish with remaining Parmesan cheese, lemon zest, additional chili flakes and extra lemon wedges. Enjoy!
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