For Secret Recipe Club this month I was assigned the blog Teaspoon of Spice, two dietitians who love food as much as you do, written by Deanna and Serena; [Click Here for the About Me section of the blog]. I was very excited for this specific blog because I am very interested in health and nutrition, hence why I have my B.S. in food and nutrition :)
I had a few different recipes on the list… grilled potato and zucchini caprese, almond milk muffins, acorn squash farm share chili, and the winner: triple green pasta.
Green Monster Pasta
Serves 6 (about 1 1/2 cups each)
8 oz. whole wheat rigatoni, uncooked
1 large zucchini, chopped
1 package (5 oz.) fresh spinach, roughly chopped
1/4 bunch (about 1/2 cup) curly parsley, chopped well
1 cup (122 grams) frozen green beans
1 tsp. minced garlic
2 Tbsp. sunflower seed oil (or any oil you prefer)
1 can chickpeas, drained
Sea salt and fresh ground black pepper, to taste
Pepper flakes, to taste
Directions:
In a large pot cook the rigatoni. Meanwhile, in a large nonstick sauté pan, cook the zucchini in 1/2 Tbsp. oil until slightly softened; season well with sea salt and pepper. Add the frozen green beans, garlic, and chickpeas. Stir well, season with salt and pepper, and let cook a few minutes until heated through.
In a separate, large dish (could be your serving dish), line the bottom with chopped spinach. Spoon the cooked veggie mixture over the chopped, raw spinach. Once the pasta is al dente, strain and spoon over the pasta and veggie mixture; season well with salt and black pepper, and 1 1/2 Tbsp. oil, and then stir well. Stir in parsley, season with pepper flakes, and enjoy :)
