This is a sponsored post written by me on behalf of Dreamfields Pasta. All opinions are 100% mine
I don’t know about you, but as colder weather creeps in and I break out my beloved cozy winter sweaters, I also tend to loosen the reins when it comes to my diet and this usually leads to some unwanted winter pudge. However, this year I am dedicated to stopping this in its tracks. My strategy – to still indulge in some of my favorite fall foods but do so in a smarter, healthier way.
That’s why I couldn’t be more excited to team up this month with Dreamfields for Healthy Pasta Month. Pasta is something I crave on cold nights, so I love that Dreamfields gives me a way to enjoy pasta in a healthier way. Made of premium durum wheat semolina, Dreamfields offers more health benefits than traditional pasta with 5 grams of fiber and 7 grams of protein per serving. And since it tastes just like traditional pasta, it will work in any of your favorite pasta recipes.
One of the pasta dishes I crave most in the fall is pesto so I used that for inspiration for this veggie packed Pasta Primavera with Spinach Pesto. To keep things healthy and light, I added a ton of fresh vegetables - zucchini, summer squash, mushrooms, carrots, bell pepper, and cherry tomatoes – and topped everything with a healthier pesto made with spinach and basil. The spinach not only adds some extra greens, it adds a nice earthy flavor to the pesto that works perfectly with the pasta and veggies. And if you are craving protein, you could always add some chicken, shrimp, or white beans to the dish.
Ready to try making your own healthy pasta recipe at home? I am excited today to partner with Dreamfields to give away a case of their incredible pasta. To enter just head over to the Dreamfields website and check out the healthy pasta recipes they are sharing this month. Then share the two dishes you are most excited to try in the comments.
Pasta Primavera with Spinach Pesto
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- 1 U box Dreamfields Linguine
- 1 tablespoon olive oil
- 3 U cloves garlic, minced
- 1 U shallot, sliced
- 2 U carrots, sliced
- 1 U red bell pepper, sliced
- 1 U zucchini, sliced
- 1 U summer squash, sliced
- 1 cup mushrooms, sliced
- 1 cup cherry tomatoes
- 2 cups spinach leaves
- 1/2 cup fresh basil leaves
- 1/4 cup shredded Parmesan cheese
- 2 tablespoons fresh lemon juice (approximately 1/2 lemon)
- 5 tablespoons water (or vegetable broth)
- 1/4 teaspoon crushed red pepper flakes
- Salt and pepper
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Prepare pasta according to package directions. Place in large bowl.
For pesto, place spinach, basil, Parmesan cheese, lemon juice, olive oil, water and red pepper flakes in food processor. Pulse until combined. Season with salt and pepper, as desired.
Heat 1 tablespoon olive oil in large skillet over medium-high heat. Add garlic, shallot, carrots and bell pepper. Cook 4 to 5 minutes or until carrots are crisp-tender. Add zucchini, summer squash, mushrooms and cherry tomatoes. Cook 4 to 5 minutes or until vegetables are just tender. Season with salt and pepper, as desired.
Add vegetables and pesto to pasta. Toss to combine.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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