Nutritionists
said we need to "eat the Rainbow" or "eat your colors"
meaning eating all the spectrum to get all the benefits from different
vegetables and fruits.
So
pasta primavera is a good example of having different colors on top of pasta.
I
haven't measure the veggies and used what I had on hand:
- broccoli florets
- red and/or yellow bell pepper strips
- halved cherry tomatoes
For
a creamy sauce, I made the one from Forks over Knives
recipe:
- 2 cups walnut pieces
- 2 cups vegetable stock
- 3 tablespoons fresh lemon juice (from 1 to 2 lemons)
- ⅓ cup packed fresh cilantro leaves
- ⅓ cup packed fresh parsley leaves
- 4 cloves garlic, minced
- 2 teaspoons sambal oelek, chile paste or hot sauce
Combine walnuts,
stock, lemon juice, cilantro, parsley, garlic, and chile paste in a food
processor or blender and purée until smooth. Season with pepper.
For
pasta, feel free to use any kind of pasta you like. I used GreeNoodle for better nutrition.
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| Pasta primavera |