Healthy and Quick Summer Pasta Recipes
Everyone loves pasta! While it can be tempting to take the easy route and only add tomato sauce from the jar with your pasta, there are so many delicious ways to add lots of vegetables and protein to your dinner! Check out these pasta recipes that are perfect go-to healthy dinners when you’re low on time.
Prosciutto, Cherry Tomatoes, and Asiago
Make use of all the tasty summer vegetables by incorporating zucchini, cherry tomatoes, and red onion into your pasta dish. This recipe also includes Asiago cheese and sliced prosciutto, adding 15 grams of protein and only about 400 calories per serving.
This recipe makes four servings, and only takes about 20 minutes!
8 ounces of pasta (whole-grain penne or rotini are best)
3 tablespoons olive oil
1 ounce thinly sliced prosciutto, coarsely chopped
1 cup chopped red onion
8 garlic cloves, thinly sliced
1/8 teaspoon crushed red pepper
1 medium zucchini, quartered lengthwise and sliced
3 cups cherry tomatoes, halved
2 teaspoons balsamic vinegar
1/3 cup chopped fresh flat-leaf parsley
2 ounces Asiago cheese, grated and divided
While you wait for the water to boil and your pasta to cook, cook the prosciutto with one tablespoon of oil for about three minutes over medium-high heat. Remove the prosciutto when it’s crisp, and add two tablespoons of oil with onion, garlic, and pepper for four minutes. Then, add the zucchini and saute for one minute, then add tomatoes and salt and cook for three minutes. Stir in the cooked pasta and vinegar, and remove the pan from the heat. Stir in parsley and one ounce of cheese, then divide into four servings and top each bowl with remaining prosciutto and cheese.
Crab, Fennel, and Basil
Marylanders love crabmeat, and instead of making crab cakes, try some fresh crab in your pasta! This recipe also only takes 20 minutes, and has 20 grams of protein and only 355 calories per serving.
For four servings, you’ll need:
8 ounces spaghetti
12 ounces fresh lump crabmeat, picked
2 tablespoons olive oil
1 ½ cups sliced cored fennel bulb (about 1 medium)
1 teaspoon crushed red pepper
2 garlic cloves, thinly sliced
5 tablespoons chopped fresh flat-leaf parsley, divided
2 tablespoons thinly sliced fresh basil
2 tablespoons coarsely chopped fresh mint
4 lemon wedges
*After your pasta is cooked, reserve ¾ cup of the water
As your pasta cooks, start by sauteing fennel with oil in a large skillet over medium heat. After about seven minutes, add crushed red pepper, salt, and garlic and cook for one minute. Next, add fresh crab meat and cook for two minutes, stirring occasionally. Add the ¾ cup of pasta water and cooked pasta, then stir in three tablespoons of parsley. Divide pasta and top each bowl with a lemon wedge and remaining parsley, basil, and mint for the perfect summer meal!
Recipes from: www.cookinglight.com
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