I may not be Italian, but this girl knows how to eat pasta! When I was 22 weeks pregnant my husband and I travelled to Italy for three weeks. And, while my love affair with pasta was dreamy at first, after three weeks I was longing for anything but noodles and sauce! Thankfully, my appetite for pasta has recovered, but I still attribute my last few stubborn pounds of extra baby weight to an excess pasta intake! Should I skip it all together and never feed my noodle cravings? Absolutely not! Solution…Pasta Primavera on the Skinny! This version is oil free, packed with veggies, and boasts a whole grain noodle! Choose the vegetarian version by skipping on the chicken that I’ve added below. Little Italy here we come!
Pasta Primavera on the Skinny:
1 can of Hunt’s Basil, Garlic, and Oregano Diced Tomatoes
1/2 cup dried cherries (Michigan Cherries are preferred:)
2 cups fresh spinach
1 zucchini chopped
1 yellow squash chopped
1/2 tsp garlic salt
1/2 tsp garlic powder
1/4 cup freshly ground parmesan cheese
1 box whole wheat linguine
1 Rotisserie Chicken breast chopped or 4 boneless skinless chicken breasts cut into pieces
The Skinny on how to make the best Pasta Primavera that won’t expand your waistline:
Noodles: Start your noodles first because it may take a little while to get your water boiling. Fill a pot 2/3 full with water. Add 1 tsp salt. Bring to boil. Add noodles and let boil until tender. Drain water. SKIP the OIL TOSS!
Sauce: Start by using a non-stick skillet. This way you won’t have to add any oil! Next, wash your chicken breasts, and cut them into small chunks. Cook them almost completely/or completely in your non-stick skillet on medium-high heat before adding the other ingredients. (if you are using pre-cooked rotisserie chicken then skip this step. Simply cut the rotisserie chicken breast into chunks that you can add into your sauce toward the end. Start by cooking your squash as your first step and then follow the remainder of the steps as listed below) Stir fairly frequently to prevent burning. Once your chicken is cooked, add your zucchini and your squash. Cook this for about 5 minutes to allow your squash to soften a little before adding the entire can of diced tomatoes (juice included). Stir. Next add your garlic powder, garlic salt, fresh spinach, and lastly your dried cherries. Stir it all together and let simmer for a good 15-20 minutes or until the squash is fully cooked. Now add half of your parmesan cheese to the sauce and mix. Put your noodles on a plate and top with your sauce. Sprinkle the remaining parmesan on top. Delicious!!!! Hand me a spoon and a fork to twirl. Let’s Eat!