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Pasta makes an ideal partner for the lightest, most delicately flavored veggies of the year. The job of the noodles is to make them a substantial, but never heavy, meal. For more dishes that showcase fresh, vibrant items like snappy green peas, earthy asparagus, peppery radishes, sweet spring onions, and nutty fava beans, visit the complete collection from Cooking Light.
Spaghetti with Spinach-Avocado Sauce
Move over, pesto: You're not the only sauce worth going green for. Pureed avocado makes this dish positively irresistible. Garnish with extra basil leaves, if desired.
8 ounces uncooked whole-grain spaghetti
1 cup baby spinach leaves
1/4 cup rinsed and drained unsalted cannellini beans
1/4 cup fresh basil leaves
2 tablespoons extra-virgin olive oil
2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
2 garlic cloves
1 ripe peeled avocado
1/4 cup chopped tomato
2 tablespoons sliced almonds, toasted
- Prepare pasta according to package directions, omitting salt and fat. Reserve 1/2 cup cooking liquid. Drain pasta.
- Combine reserved 1/2 cup cooking liquid, spinach, and next 8 ingredients (through avocado) in a food processor; process until smooth. Combine pasta and spinach mixture; toss to coat. Sprinkle with tomato and almonds.
Source: Cooking Light - April 2016
Serves 4 (serving size: about 1 cup)
Nutritional Information: Calories 374; Fat 15.2g; Protein 10g; Carbohydrate 50g; Fiber 6g; Sodium 502mg; Sugars 2g.
Pasta with Pea Puree
Use frozen peas to add a pop of fresh flavor and color to your meal.
8 ounces whole-grain linguine
2 1/2 tablespoons butter
1 cup thawed frozen green peas
1/2 cup fresh mint
1 teaspoon lemon rind
3/4 teaspoon kosher salt
1 garlic clove
1/4 cup shaved Parmesan cheese
Cook linguine per directions. Drain, reserving 1/2 cup pasta water. Cook butter in a skillet over medium until browned. Process browned butter, peas, 1/2 cup pasta water, mint, lemon rind, salt, and garlic clove in a food processor until smooth; toss with pasta. Top with shaved Parmesan.
Source: Cooking Light - April 2017
Serves 4 (serving size: 1 cup)
Nutritional Information: Calories 303; Fat 10.7g; Protein 13g; Carbohydrate 45g; Fiber 8g; Sodium 552mg; Sugars 4g.