Lite Summer Pasta Primavera

I love pasta (I know SHOCKER!) and I love fresh veggies.  However, big Italian meals tend to heat up the kitchen and the house so much – plus anything with “cream sauce” in the name is high in fat!  Which in the winter is great, warm house – stick to your ribs food - but in the summer in Tennessee – is AWFUL!  So, what is an Italian gal to do to enjoy her pasta in the spring & summer of Tennessee?

I came up with the below recipe to make a healthy non-cream version of pasta primavera.  It uses less heat... no heavy cream sauce.  

Instead we have w hite wine, butter and olive oil reduction type sauce.  The fresh veggies are nice and crisp and the reduction sauce really brings out the crisp flavors of both the veggies and the pasta, you won't even miss the cream – I promise!  

The tomatoes I have to pay special homage to here because they come out SO AWESOME in the sauté method of cooking...The grape tomatoes cooked this way are a great alternative to the all day simmering sauce you would normally make in the winter months.  They just explode with flavor in your mouth (if I do say so myself).  I can't even describe accurately the pop and flavor that you will get with these.  If you love tomatoes – you will be in heaven.  If you are “iffy” on the subject – you will be a convert.  If you don't like tomatoes – why are you reading my blog?????  LOL!

In fact, I will be hosting a fundraiser ladies' evening in my house benefitting the American Heart Association in July and I think I will be serving this meal.  It is easy, quick and I think that would be a great way to share a meal with my gal pals and to benefit a great cause.  Plus, it will keep the house cool, is a healthy meal and tasty to boot 

Ingredients

12 grape tomatoes

1 zucchini cut in half length wise, & then sliced into little half moons

1C fresh green beans, cleaned & rinsed

2 boneless, skinless chicken breasts - cut into bite sized pieces

2T olive oil

1t garlic powder

1t onion powder

1T butter

1/2C white wine

S&P to taste

1/2 box of Whole Wheat thin spaghetti - cooked as directed on box ( you can use a whole box – the sauce and veggies go a long way)

Here is after I have put everything back together to toss in the reduction.

Directions

In a large sauté or fry pan put olive oil ver medium heat. Put in the chicken & season with garlic & onion powder & S&P. Cook until Noel longer pink (about 5-7mins). Remove with a slotted spoon to another bowl. Put in the zucchini & cook about 5mins (will get a little brown) and remove with slotted spoon to bowl with chicken. Put in the butter & swirl until melted but don't let it burn. Then pour in wine & scrape pan - simmer about 5mins. The put in the tomatoes & cook about 5mins - some might burst but that's ok. Put in the green beans & heat them up -about 2min. Then pour the chicken & zucchini back in the pan & heat everything through. 

Once everything is combined & heated - pour over pasta & serve.

I couldn't get the color right on the photo but it does make a fun presentation!

Serving Size: About 1 1/2 scoops with pasta spoon 1 1/2 to 2 cups of everything mixed together.  Number of Servings: 5

Nutritional Info

Servings Per Recipe: 5

Amount Per Serving

Calories: 355.4

Total Fat: 8.9 g

Cholesterol: 28.1 mg

Sodium: 117.8 mg

Total Carbs: 50.2 g

Dietary Fiber: 8.9 g

Protein: 19.0 g

Farmers' Market Finds and Gardening in Small Spaces

Well, I am doing a quick lunch hour post while I am home.  I REALLY wanted to get back on track with my healthy eating because I had been eating out all this week.  So I went to our local Saturday Farmer's Market.  If you live in Tennessee, like I do, you can go to this website Pick TN to find your local farmer's market.  I am sure a similar website can provide info for where you live.

They have great organic (cheaper than Whole Foods and on par with Kroger organics price wise), locally grown seasonal veggies, grass-fed organic meats, and organic dairy (i.e. heavy cream, half & half, butter, milk, etc).  This weekend my big find was a lettuce planter.  I had never thought to do this and honestly I thought lettuce was tender and hard to grow.  NOPE!  All you do is pluck off what you need, like you do with basil, for your salad or your sandwich, wash and eat.  Also, it makes a great outdoor center piece for your patio table while dining al fresco!

Isn't this super cute and it's sustainably edible too!

I just made a great turkey sandwich and went out and plucked off a romaine leaf, rinsed and topped my sandwich and OMG!  FRESH & YUMMY!!!

I know what you're thinking - I can't grow anything...I don't have space.  I live in a condo - no yard and I have planted patio pots with tomatoes, jalapenos, pole beans (thank you for the seeds work-friend Sheli!), basil, thyme, grapes (yes grapes), and lettuce.  You just need to work with the space you have.  Bloom where you are planted, as they say.  I try to find things that grow either up and viney or in pots well.

As far as the "I can't grow things" idea.  I kill all flowering plants - not sure why.  Veggies and herbs - I am good with.  I think you are one or the other.  If you kill flowers - try veggies.  You may find that not only are you great at it but you have a whole meal in your small space backyard!

Happy spring y'all!