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| Pasta Primavera |
For this week's #SundaySupper, the theme is light and healthy dishes (i.e. skinny) and it couldn't have come at a better time. After gorging on Super Bowl snacks and splurging on Valentine's Day sweets, it's time to get back to a healthy diet.
I must thank Renee of Magnolia Days for this dish. I planned on participating in last week's Valentine's Day event, but the maintenance staff at my apartment is working with my kitchen. I won't bore you with the details, but it's about 90% functional and wasn't sure I would be able to complete the dish on time.
As I was explaining to Renee that I would have to renege on my commitment for Valentine's Day, I promised I would look at future Sundays. She noted this week's theme but I was reluctant because healthy dishes, while I'm mindful, aren't a focus of this publication. (Want examples? Let's see, there's my homemade ricotta, deep frying my own potato chips, and baby back ribs just to name a few. That doesn't even cover the numerous pasta dishes I've published in the last year.) Well, Rene practically dared me to participate. After thinking about it, it occurred to me that making an indulgent dish healthier could be a separate challenge.
The Challenge
I know I publish a lot of pasta here, but have never set out with a goal of cutting calories, carbohydrates, and/or fat. For this reason, I thought this would be a great place to start.
The Source
Many pasta primavera dishes I reviewed used short pasta so I used a recipe I found on epicurious.com because it's different in that respect.
Ingredients
1 cup
16 sun-dried tomato halves (not packed in oil)
1 pound linguine
5 tablespoons olive oil
8 cloves garlic, minced
8 ounces cremini mushrooms, sliced
1 medium zucchini, chopped
12 broccoli rabe florets
1/2 cup fresh basil, chopped
1 cup Parmesan cheese, freshly grated
Method
1. Bring a large pot of well salted water to a boil over high heat. Meanwhile, bring broth to simmer in small saucepan, then remove from heat. Add tomatoes and let stand until soft, about 20 minutes. Drain, but reserve broth. Slice tomatoes thinly.
2. Add linguine to the large pot of salted water for a minute or two less than the box instructions dictate. While the pasta boils, heat oil in heavy large skillet over high heat. Add the garlic and sauté until golden, about 1 minute. Add reserved broth, sun-dried tomatoes, mushrooms, zucchini, broccoli rabe florets and basil. Season with salt and pepper, then simmer until vegetables are tender, about 3 minutes. Reduce heat.
3. Drain linguine and add to the vegetables, then toss to combine. Transfer to warmed bowls and garnish with the parmesan.
Successful?
I was a little surprised the dish was so flavorful, considering the lack of a sauce. Altogether, this was not only a lighter meal, but one that came together rather quickly.
On a side note, you might remember Carolina when I prepared a guest post for her this past fall. She recently wrote on her blog how Italians stay healthy, given that many of their dishes are heavy and have high in calories. If I could summarize her sentiments, she notes that portions are smaller and use natural ingredients.
Other Sunday Supper Participants
Please check out this week's other Sunday Supper participants:
Sizzling Skinny Appetizers & Soups
- Napa Cabbage wrapped Chinese Spring Rolls by Small Wallet Big Appetite
- #DairyFree Cream of Broccoli Soup by Galactosemia in PDX
- Easy Vegan Lentil Soup by NeighborFood
- Spicy Asian Chicken Noodle Soup by Food Lust People Love
- Tomato Basil Soup by No One Likes Crumbley Cookies
- Skinny Beef Chili by Webicurean
- Chicken with Herb Tomatoes and Pan Sauce by Hezzi D’s Books & Cooks
- Kale Salad with Pomegranates, Apples and Walnuts by The Girl in the Little Red Kitchen
- Skinny Salad Wraps by MamaMommyMom
- Mashed Cauliflower by Supper for a Steal
- Lamb Florentine Burger with Tzatziki by Country Girl in the Village
- Skinny Avocado Egg Salad Wraps by The Daily Dish Recipes
- Greek Yogurt Chicken Salad by Family Foodie
- Parchment-Poached Salmon by Simply Gourmet
- Maddy’s Arugula Salad by That Skinny Chick Can Bake
- Cauliflower Pizza by Cravings of a Lunatic
- Light chicken enchiladas by My Cute Bride
- Pear Almond Arugula Salad with Honey Vinaigrette by Vintage Kitchen
- Pasta Primavera by Crazy Foodie Stunts
- Cauliflower Fried Rice by Cupcakes & Kale Chips
- Ahi Tuna Salad by The Urban Mrs
- Soba Noodles with Edamame and Green Onions by Hip Foodie Mom
- Scallops Hong Kong Style by Magnolia Days
- Slow Cooker Pork and Green Chile Stew by Momma’s Meals
- Roasted Garlic, Chicken & Herb White Pizza by Dinners Dishes and Desserts
- Polynesian Salad with Pineapple Vinaigrette by Peanut Butter and Peppers
- Herb Roasted Salmon with Steamed Cabbage & Peas by The Lovely Pantry
- Turkey and Black Bean Taco Burgers by In The Kitchen With K P
- Salmon Tikka Wraps with Cucumber Raita by Soni’s Food
- Whole wheat pasta with Spicy Roasted Cauliflower by Crispy Bits & Burnt Ends
- Slow Cooker Baby Back Ribs by I Run For Wine
- Chipotle Black Bean Burgers with Baked Garlic Home Fries by Curious Cuisiniere
- The Ninja Baker’s Sake & Miso Salmon by Ninja Baking
- Roasted Sweet Potato, Quinoa and Black Bean Burgers with Parsnip Fries by Gourmet Drizzles
- Slow Cooker Chicken and Smoked Sausage Cassoulet by The Weekend Gourmet
- Cumin Roasted Cauliflower and Carrots by Mangoes and Chutney
- Italian Sub Salad by Diabetic Foodie
- Swiss Chard and Quinoa Croquettes by The Wimpy Vegetarian
- Broccoli Patties with Arugula and Champagne Vinaigrette by Sustainable Dad
- Raw Kale Salad with Chickpeas and Salmon in Orange Dressing by Shockingly Delicious
- Greek Yogurt Egg Salad Sandwich by Damn Delicious
- Confetti Cabbage and Salmon Wraps by The Roxx Box
- Escarole and Beans by Midlife Roadtrip
- Cajun Black Beans by Ruffles and Truffles
- Caprese salad by The Little Ferraro Kitchen
- Skinny Wholegrain Fettuccine Alfredo with Greek Yogurt & Coconut Oil by Sue’s Nutrition Buzz
- Chocolate Avocado Cake by Gotta Get Baked
- Tiramisu Parfaits by Kudos Kitchen by Renee
- Sugar Free Banana Almond Muffins by What Smells So Good?
- Strawberry Coconut Cinnamon Buns by Juanita’s Cocina
- Warm Apple Crumble by Mama’s Blissful Bites
- Dark Chocolate-Dipped Apricots by girlichef
- Homemade Protein Bar Recipe by Masala Herb
- Skinny Chocolate Almond Pudding by Basic N Delicious
