Going Green Rotini
When I think spring, I think asparagus! If you’re thinking green this spring, then try this light, nutrient-rich pasta dish. It’s loaded with powerful disease-fighting phytochemicals from the array of green veggies. Most importantly though — it tastes great! Serve it as a side to grilled chicken or salmon, or simply serve with a large arugula salad. Going green has never tasted so good!
Recipe by Susan Greeley, MS, RD
Going Green Rotini
¾ lb. rotini (or pasta of choice)
½ lb. Asparagus
½ cup sugar snap peas
2 cups broccoli florets
2 lemons
¼ cup olive oil
1 clove garlic crushed
salt & pepper
Parmesan cheese
- Cook pasta in large pot.
- Cut tough ends off asparagus (about 1 inch at bottom) and cut spears into thirds.
- After 5 minutes of cooking pasta, add asparagus, sugar snap peas & broccoli and cook about 3 more minutes, until pasta is soft and vegetables are tender but not overcooked.
- Pour pasta/veggies into colander to drain, then transfer to serving bowl.
- Squeeze lemons over a strainer (to catch seeds) into a small bowl. Add olive oil , crushed garlic, salt and pepper. Stir together and pour over pasta.
- Add Parmesan cheese to taste. Toss, serve & savor!
About Susan Greeley
Helping others achieve optimal health through good nutrition and lifestyle, Susan Greeley promotes wellness through diets rich in healthy, wholesome foods. She counsels clients in her own private nutrition practice and works as the staff nutritionist for a YMCA.
