Spinach Pesto and Corn Pasta
Making pesto with spinach results in a creamy sauce for pasta. Fresh corn gives this dish a sweet flavor and adds bright color, making the dish both delicious and appealing to the eye.
INGREDIENTS | SERVES 4
- 4 quarts water
- ½ teaspoon salt
- 1 pound pasta
- 2 cups fresh spinach
- 2 cloves garlic
- 2 tablespoons walnut pieces
- 2 tablespoons grated Parmesan cheese
- ¼ cup plus 1 tablespoon olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup corn kernels
- Salt and pepper, to taste
Bring 4 quarts of water to a boil; add ½ teaspoon of salt and then the pasta. Cook until tender but still firm. Drain in a colander and set aside.
In a food processor, combine the spinach, garlic, walnuts, and cheese. Put on the lid and pulse 5 to 7 times or until the ingredients begin to blend into a paste. Pour in ¼ cup olive oil, salt, and pepper and pulse again until combined. Set aside.
Heat a skillet on medium-high heat and add 1 tablespoon of olive oil. Add the corn and cook 3 to 5 minutes or until the corn is heated through and slightly browned. Add salt and pepper if desired.
In a large bowl, combine the pasta, pesto, and corn. Toss to coat the pasta and mix the ingredients. Divide into 4 portions and serve warm.
PER SERVING Calories: 646 | Fat: 22g | Sodium: 645mg | Carbohydrates: 94g | Fiber: 5g | Protein: 5g
Choosing a Pasta
Any type of pasta will work for this dish, but rigatoni or other varieties with deep grooves are ideal for holding the pesto sauce. You can choose white or wholewheat pasta, or consider some of the new alternative pastas made with quinoa or brown rice.
Whole-Grain Pancakes with Berries
These hearty whole-grain pancakes contain almonds and wheat germ for vitamin E and a fresh berry topping rich in vitamin C. They are a great way to start a relaxing weekend morning.
INGREDIENTS | SERVES 3
- 1 egg, beaten
- 1 cup milk
- ½ cup whole-wheat flour
- ½ cup white whole-wheat flour
- 2 tablespoons wheat germ
- 1 tablespoon muscovado sugar
- 3 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 tablespoons butter, melted
- ⅓ cup sliced almonds
- 1 cup fresh blueberries
- 1 cup fresh raspberries
Place the egg in a mixing bowl and whisk in the milk. In a separate bowl, sift together the flours, wheat germ, sugar, baking powder, salt, and cinnamon.
Mix the dry ingredients into the egg and milk. Stir in the melted butter and almonds.
Heat a nonstick griddle and ladle ¼ cup of batter onto the griddle for each pancake. Allow to cook until it begins to bubble, about 1½ minutes, then flip and cook the same amount on the other side.
Place 2 pancakes on each plate and top with ⅓ cup of each of the berries. Serve warm.
PER SERVING Calories: 420 | Fat: 19g | Sodium: 785mg | Carbohydrates: 56g | Fiber: 11g | Protein: 14g