Another pasta dish, I know - but this is a great one for summer. The combination of the fresh vegetables and spices is great, and topping it with feta at the end makes it even better (as cheese usually does).
What you will need:
12 ounces whole wheat spaghetti
2 tablespoons olive oil
1.5 cups chopped bell peppers, assorted colors
2 cups arugula
4 cloves garlic
1/2 teaspoon dried basil
1/4 teaspoon cayenne pepper *omit if you don't want a bit of a kick
salt and pepper, to taste
feta, to taste
Cook spaghetti according to directions. While spaghetti is cooking, place peppers in strainer in the sink. Drain noodles onto peppers to warm them slightly. Place noodles and peppers in a large serving dish. Add olive oil, arugula, garlic, and spices. Toss to coat. Top with crumbled feta when ready to serve.
You may have gathered by now that I love pasta - and probably eat way too much of it. That's why I like to bulk it up with healthier ingredients (as I've mentioned before). This pasta dish includes swiss chard, which is full of vitamins and other health benefits, plus, it loses its bitter flavor when cooked. This pasta also includes my favorite ingredients such as fresh lemon juice, extra virgin olive oil, and garlic.
What you will need:
8 ounces whole wheat spaghetti
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
2 tablespoons capers, drained
1/2 teaspoon red pepper flakes
1 lemon, juice of
3 cups baby arugula
2 cups swiss chard
1/3 cup parmesan cheese
pepper, to taste
Cook pasta according to the directions and drain. In a medium sauce pan, heat 1 tablespoon oil over medium high heat. Add garlic and capers. Stir frequently for 1 minute. Add swiss chard, lemon juice, and red pepper flakes. Cook for another 2-3 minutes. Combine mixture with pasta and add arugula. Add the remaining 2 tablespoons of olive oil and toss to combine. Garnish with parmesan cheese and pepper, if desired.
This pizza is completely amazing. The sweet dates and creamy goat cheese go very well together - and you can't go wrong with pesto. It was also an exciting lunch because I had all the ingredients on hand.
What you will need:
1 pizza crust (I made a half whole wheat/half white flour one)
6 tablespoons pesto
2-3 ounces goat cheese, crumbled
8 medjool dates, quartered (you can also use fresh figs)
a few small handfuls of arugula
Pre-heat oven to 425 and roll out pizza crust as you usually would onto an ungreased baking sheet. Top with pesto, goat cheese, and dates. Bake for 12-15 minutes. Top with arugula, serve, and enjoy!
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