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
¼ cup olive oil
1 clove garlic crushed
salt & pepper
- 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!