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Easy Dinner

May 25, 2011

I love pasta, but unless it’s homemade (like Nella!), I only like to eat whole grain varieties. Especially coming into summertime, I love pasta dishes with lots of fresh seasonal vegetables. I’ve recently changed the proportions of my pasta meals to 50% or less pasta to 50% or more vegetables and herbs, with a small amount of cheese or nuts for protein and added richness. Making this adjustment was virtually effortless…vegetables are filled with nutrients and fiber and fill you up even more than if you ate all pasta. Tonight my dinner consisted of…


Ezekiel Sprouted Grain Pasta


Fresh Peas


Cherry Tomatoes

Fresh Basil

Fresh Parsley

Lemon (juice and zest)

Olive Oil

Fresh Feta Cheese


Bring a medium size pot of water to a boil. While you wait, chop asparagus into quarter-inch thick slices on the bias. Slice tomatoes in half. Cut feta into cubes. Pick herb leaves off of stems and zest your lemon. Add pasta to boiling water and cook for approximately four minutes, right before you are ready to drain pasta add the asparagus and peas to the boiling water. Strain all contents from the pot and put into a medium sized bowl. To it add the already prepped herbs, tomatoes, scallions, feta and lemon zest. Toss well and season with salt, pepper and a squeeze of fresh lemon juice. Enjoy!

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