If there’s one thing I’ve learned, it’s that we must listen to our bodies. When mine is asking for nourishment, I try to answer with foods that are both comforting and healing. Thankfully, whole grain pasta is not only delicious it’s also a perfect fit for an anti-inflammatory Mediterranean-style of eating.
This recipe is a satisfying way to fuel your body with nutrient-dense foods that taste as good as they make you feel. Makes enough for two people, or one serving with leftovers.
Power Pasta
2
servings30
minutes40
minutesIngredients
6 oz 6 whole grain pasta (spaghetti, linguine, or penne)
2 tbsp 2 extra virgin olive oil
4 cloves 4 garlic, thinly sliced
1/2 small 1/2 onion, finely chopped
2 cups 2 fresh spinach and arugula mix
1 cup 1 shaved Brussels sprouts
1 cup 1 chicken bone broth
1/3 cup 1/3 pistachios, roughly chopped and toasted
Zest Zest of one lemon
1/2 1/2 juiced lemon
Freshly gound black pepper
Salt, to taste
Freshly grated pecorino or Parmesan cheese
Torn basil leaves
Optional: pinch of red pepper flakes
Directions
- Bring a pot of salted water to a boil. Cook the whole grain pasta until al dente. Reserve ½ cup of pasta water before draining.
- In a large skillet, warm the olive oil over medium heat. Add the garlic and cook until golden. Add the onion and sauté until softened, about 3 minutes.
- Toss in the Brussels sprouts and cook until just tender. Add the bone broth and stir.
- Add the spinach and arugula, stirring until just wilted.
- Add the drained pasta to the skillet. Toss well so the sauce coats the noodles.
- Remove from heat and stir in half the lemon zest, lemon juice, and freshly ground black pepper. Toss again and plate.
- Top with toasted pistachios, freshly grated cheese, and a sprinkle of red pepper flakes if desired. Finish with more lemon zest and garnish with torn basil leaves.
Did you make this recipe?
Tag @appetitomagazine on Instagram and hashtag it with #italianfoodanddrink
Like this recipe?
Follow @Appetitomagazine on Pinterest
Follow us on Facebook!
Follow us on Facebook
