Zucchini noodles add a fresh twist to this pasta dish. Zucchini is a good source of vitamins and minerals, including vitamin C, folate, magnesium, and potassium.
2 small zucchinis
1/2 lb (225 g) whole grain spaghetti
1/4 cup (60 mL) extra-virgin olive oil, divided
20 uncooked large shrimp, peeled, deveined with tails intact
Freshly ground black pepper, to taste
1 tsp (5 mL) lemon zest
1/3 cup (80 mL) freshly squeezed lemon juice
1/3 cup (80 mL) Parmesan cheese, finely grated
1 cup (250 mL) frozen peas
1/2 cup (125 mL) fresh basil leaves, finely chopped
Cut zucchini on a mandoline or with a knife into long, thin strands resembling spaghetti and set aside.
Cook pasta in large saucepan of boiling salted water according to package directions. Drain, reserving about
1 cup (250 mL) pasta water, and return pasta to saucepan.
Preheat 1 Tbsp (15 mL) oil in frying pan over medium heat. Add shrimp, season with pepper, and sauté until pink, about 2 minutes. Remove from pan and set aside.
In bowl whisk together lemon zest, juice, and remaining olive oil, then stir in Parmesan until creamy. Add to pasta along with zucchini and peas.
Return pasta pot to stove over medium heat and toss pasta until warmed through. If sauce is getting too thick, add some reserved pasta water. Remove from heat, add shrimp and basil, and toss through.
Divide among serving plates and enjoy!
Serves 4.
Each serving contains: 577 calories; 43 g protein; 20 g total fat (4 g sat. fat, 0 g trans fat); 57 g carbohydrates;
8 g fibre; 376 mg sodium
source: "Pasta, Pronto!", alive #353, March 2012
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.