Pasta is often associated with heavy, hearty, comfort meals, but it can also become a light, figure-friendly meal for Spring and Summer. Simply pair a whole grain, whole wheat, or brown rice pasta with fresh Spring veggies and you’ve got yourself one heck of a nutritious meal.
Brown rice spaghetti (or whole grain pasta of choice)
1 bundle of asparagus
1 jar marinated artichoke hearts
6 kalamata olives, pitted and sliced
1/4-1/2 cup sliced black olives (depending on your taste)
2 Tbsp olive oil
salt, fresh ground pepper, dried basil, garlic powder
1. Boil water and cook pasta according to package.
2. While pasta is cooking beginning sauteeing your asparagus. Spray a nonstick skillet with cooking spray and heat over medium. Break ends off of asparagus and discard. Add asparagus to pan and season with salt, pepper, basil, and garlic powder. Continue cooking, turning occasionally, until tender, but still slightly crisp. When finished cooking, chop into 2 inch chunks.
3. Drain the artichokes from oil and pat with a paper towel. This is to remove some of the oil, but not to remove all of the flavoring. Since I will be adding oil to the pasta, this was just a way to cut down the pasta being too oily.
4. When pasta is done cooking, drain, and return to pot. Drizzle with 1-2 Tbsp of olive oil, depending on preference. Combine all veggies with pasta and season to taste.