This week I made a
Warm Tortellini and Cherry Tomato Salad from Cooking Light. It was a great easy weeknight meal. I tried to take a picture after I made this but it didn't turn out as great as theirs shown above.
I love using recipes from Cooking Light as they have all the nutritional content already listed so you know it's healthy. This is low in calories and packed with veggies.
I did make a few changes. I didn't add the artichoke hearts because I don't really like them. I also added more balsamic vinegar and cheese.
I would recommend trying this recipe as a meal or even as a side if you want some meat in your meal. My husband said it was even better the second day for lunch. We will definitely have this again. Give it a try and let us know what you think.
Posted on
Wednesday, July 7, 2010
8:41 PM
| By:
Sheena and Seanna
Category:
Pasta
,
Pesto
,
Spinach
3 cups baby spinach
3 tbsp shredded or grated Parmesan cheese
2 tbsp chopped fresh basil
1 tbsp plus 1 tsp fresh lemon juice
1 large garlic clove
1/4 tsp salt
Freshly ground black pepper
1 1/4 extra virgin olive oil
2 cups cooked, whole-grain bow tie pasta
This recipe was so much easier than I expected! All you have to do is mix the first 7 ingredients in a food processor and then slowly add the olive oil and mix for an additional ten seconds. Chop the tomatoes and add to pesto mixture. Pour sauce over cooked pasta. And you are done! I can't believe how many extra vegetables are included into this recipe. The overall calories for this is 256 for two servings.
This is also great as leftovers and could be enjoyed cold for a summer pasta.
Tonight I decided to be creative....
Since the boyfriend is still away I decided that it would be a good time to stock up on my soups and freeze them for the winter months. I made the same Cream of Asparagus Soup listed yesterday except I altered the recipe to what I have left in my fridge and brought the liquids way down to have maximum veggies. The result was a VERY healthy soup. Having a small cup of soup before your dinner in the winter months is so calming and if you have made it yourself, you know its good for you. Health benefits of this soup are as follows:
Spinach: anti-cancer, anti-inflammatory, promotes eyesight, energy, gastrointestinal functions, and bone health
Asparagus: heart health, a natural diuretic, and best of all helps PMS symptoms!
Garlic: anti-cancer, anti-inflammatory and antibacterial to your insides
Onion: anti-cancer, anti-inflammatory, bone health, gastrointestinal functions
Olive oil: heart health, anti-inflammatory, can lower blood pressure, bone health, and gastrointestinal functions
Ingredients
10 asparagus spears
1 garlic clove
3 tablespoons olive oil
1 cup vegetable broth
1/2 onion
5 handfuls of spinach
1/2 cup soy milk
1/2 teaspoon salt
pinch of pepper
I made the recipe the same as before except I added garlic in the beginning stage of sauteing the asparagus and onions. Then I added the vegetable broth and cooked for about 10 minutes until the asparagus was soft.
In another pan, I sauteed the spinach in olive oil just until wilted.
I combined both pans into the blender and waited until smooth. Again, pour the mixture through a colander and back into the pan. Add the milk, salt, and pepper and heat through.
Here's to eating something you know is healthy. Cheers!
- Seanna
