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tri-colored pasta from The Eat Clean Diet Vegetarian

Posted Apr 25 2012 9:42pm

I’m so sorry I am a week late on sharing this with you guys but I have literally been either studying for finals {or daydreaming about the wedding}.

Today I made this dish directly from The Eat Clean Diet Vegetarian Book which you can find here . I got mine in the mail and LOVE it. I cannot believe how many recipes there are and how awesomely they are labeled.

You can omit the fish to make this vegetarian but I like fish so I kept it in. I did make a few other mods which I have noted in the recipe due to what I had in the house because running our to the grocery store was not happening today.

Tri-Color Farfalle with Tuna, Spinach and Artichoke Hearts

Photo Credit: Donna Griffith

Farfalle, or bowtie, pasta is a kid-friendly shape that has always been a major hit in my house. You just might be able to get your kids to eat their spinach and tuna when they are mixed with these guys.

  • Prep: 15 minutes
  • Cook: 12 minutes
  • Yield: 8 x 2-cup servings

Ingredients:

  • 12 oz (340 g) tri-color farfalle pasta (such as spinach and tomato), or similar sized pasta such as penne or shells (regular boring colored)
  • 15 oz (425 g) no-salt-added solid white albacore in water, drained (tilapia sauteed) 
  • 8 cups (1.92 L) fresh baby spinach (subbed broccoli)
  • 1 x 13- to 140 oz (385 to 414 ml) can quartered artichoke hearts in water, drained (didn’t have)
  • 1½ cups (360 ml) cherry or grape tomatoes, halved
  • ½ cup (120 ml) chopped pepperoncini
  • ½ cup (120 ml) chopped fresh basil (used dried)
  • ¼ cup (120 ml) chopped fresh dill (omitted) 
  • 1 lemon, zested and juiced
  • 1 Tbsp (15 ml) extra virgin olive oil
  • ½ tsp (2.5 ml) each sea salt and freshly ground black pepper

Bring a large pot of water to boil, add the pasta and stir. Cook according to package directions until al dente. Drain, reserving ¼ cup (60 ml) of the cooking water. Transfer pasta to a large bowl and add remaining ingredients. Add reserved cooking water, and toss to combine. Can be served warm, at room temperature or cold.

Chill Out

This dish will keep in the refrigerator for up to two days.

On-the-Go

This dish travels well! Why not double the recipe and have planned leftovers?

Calories: 172, Calories From Fat: 35, Protein: 17g, Carbs: 17g, Total Fat: 4.5g, Saturated Fat: 1g, Trans Fat: 0g, Fiber: 1.6g, Sodium: 322mg, Cholesterol: 37mg (original recipe)

Unfortunately since I don’t eat wheat I had to eat around the noodles but the Fatkid liked it :) he loves pasta salad and eats it cold. The pepperoncinis, basil and lemon have it a really nice light taste.

Is this something you would try as a healthy alternative to the not so healthy pasta salads out there?

 

 

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