Wednesday, April 10, 2013

Lean Green Pasta

This pasta dish is high in nutrition and flavor.

Spinach Pesto and Veggie Pasta (makes about 6 servings)

1 pound frozen spinach, thawed not drained
1 package fresh basil or 1 cup
1/2 cup sunflower seeds
2 cloves garlic
3 tbsp nutritional yeast
1 tbsp lemon juice
1 tsp balsamic vinegar
1 tsp honey or agave
1/4 cup olive oil
2 tsp salt
1 tsp pepper
1 zucchini, sliced
1/2 cup peas
1/2 cup shredded carrots
1 cup grape tomatoes sliced in half
1 half onion, chopped
1/2 pound whole wheat angel hair pasta

- Place garlic and sunflower seeds in food processor and blend until broken down

- Add spinach, basil, lemon juice, balsamic, honey, olive oil, nutritional yeast, salt/pepper, olive oil and blend until smooth

- Saute veggies until tender

- Add pesto and stir to combine

- Boil pasta for 2-3 minutes, drain, add to pan and fold into sauce
Can substitute kale or any other dark green for spinach.
High in calcium, iron, vitamins, fiber and protein.