This is my take on the classic “pasta primavera” dish. I use fresh veggies (of my choosing), and then drizzle a mint, garlic, and lemon infused oil over top along with some goat cheese. Moreover, this is a heart healthy dish with plenty of polyunsaturated fats, among other healthy things!
Ingredients (makes 2 servings):
4 oz. uncooked whole wheat pasta (I prefer angel hair)
2 cups chopped fresh veggies (I used cauliflower and carrots, which is all we had)
4 tbsp. olive oil
1 close garlic, chopped
1 bay leaf
1/4 cup fresh mint, chopped
juice from 1 lemon
1/4 cup crumbled goat cheese
salt and pepper, to taste
This is an easy recipe. First, you start a pot of boiling water, and salt it until it’s salty. Begin cooking the pasta in the boiling salty water. While the pasta is cooking, steam the veggies in a steamer basket, with a bay leaf in the water. This will give the veggies a hint of bay leaf flavor. Once the veggies and pasta are nearly done, heat a skillet on medium low with 4 tablespoons of olive oil. Add the mint and garlic to the oil and stir for only a few seconds, then turn off the heat. You DO NOT want the garlic to brown. Divide the portions up into two plates, with the veggies on top of the pasta. Add the mint and garlic infused oil, squeeze lemon on top, and finish with goat cheese. Add salt and pepper to taste.
If you want more lemon flavor, by all means zest the lemon into the pasta as well.
This is my take on the classic “pasta primavera” dish. I use fresh veggies (of my choosing), and then drizzle a mint, garlic, and lemon infused oil over top along with some goat cheese. Moreover, this is a heart healthy dish with plenty of polyunsaturated fats, among other healthy things!
Ingredients (makes 2 servings):
This is an easy recipe. First, you start a pot of boiling water, and salt it until it’s salty. Begin cooking the pasta in the boiling salty water. While the pasta is cooking, steam the veggies in a steamer basket, with a bay leaf in the water. This will give the veggies a hint of bay leaf flavor. Once the veggies and pasta are nearly done, heat a skillet on medium low with 4 tablespoons of olive oil. Add the mint and garlic to the oil and stir for only a few seconds, then turn off the heat. You DO NOT want the garlic to brown. Divide the portions up into two plates, with the veggies on top of the pasta. Add the mint and garlic infused oil, squeeze lemon on top, and finish with goat cheese. Add salt and pepper to taste.
If you want more lemon flavor, by all means zest the lemon into the pasta as well.