Lynbrook | New Hyde Park | NY

pasta

RECIPE OF THE WEEK: Creamy Avocado Pesto Pasta

INGREDIENTS

  • 1 cup fresh basil
  • 1 handful of spinach
  • 8 grape tomatoes
  • 3 TBSP pine nuts
  • 2-3 cloves garlic
  • ½ ripe avocado
  • 2 TBSP nutritional yeast
  • Juice of ½ a lime
  • Pinch of salt and pepper
  • 4 TBSP of olive oil

DIRECTIONS

  1. Blend all the ingredients together until combined.
  2. Add the pesto over your cooked pasta and toss until evenly spread!
  3. Enjoy your meal!

Original recipe is by Mitali Eats on Instagram!

RECIPE OF THE WEEK: Spinach Chickpea Baked Feta Pasta

Prep Time: 10 mins

Cook Time: 30 mins

Servings: 6 servings

Calories: 303kcal

Ingredients

  • 1 pound cherry or grape tomatoes
  • 2 15 ounce cans cooked chickpeas drained and rinsed
  • 1 cup chopped red onion
  • 2 tablespoons olive oil
  • 8 ounce block of feta cheese can use crumbles if needed
  • 3-4 cloves garlic minced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 8 ounces pasta of choice
  • 2 handfuls baby spinach

Instructions

  • Preheat your oven to 400 degrees F.
  • In a large baking dish ( I used a 9-by-13 inch), combine tomatoes, chickpeas, red onion, and garlic. Drizzle with the olive oil and toss to coat.
  • Season with cumin and red pepper flakes. Toss again.
  • Place block of feta in the middle of veggies and chickpeas and put in the preheated oven. Cook for 30 minutes.
  • While the tomatoes and chickpeas roast, cook your pasta according to the directions on the package. Once pasta is cooked, reserve 1 cup of pasta water and drain the rest. Set pasta aside until your tomatoes and chickpeas are done cooking.
  • Once done cooking, remove the baking dish from the oven.  Use a spoon to break up the warm feta, squish any whole tomatoes, and gently mix it with the vegetables and chickpeas to create a sauce.
  • When the tomatoes and chickpeas are coated in cheese, add in the cooked pasta and spinach. Toss until the pasta is evenly coated in cheese and the spinach has begun to wilt in the hot sauce.  If the sauce seems too thick, add a little of the reserved pasta water (I start with 2 tablespoons) and stir until your desired consistency is reached. Add more pasta water if needed, but be careful to do it a little at a time so you don’t thin our your sauce too much.
  • Taste. Season with more cumin, red pepper, or even salt and pepper if desired.
  • Enjoy warm! Allow leftovers to cool completely before storing in your fridge for up to 3 days.

Nutrition

Calories: 303kcal | Carbohydrates: 36g | Protein: 12g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 440mg | Potassium: 390mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1755IU | Vitamin C: 16mg | Calcium: 230mg | Iron: 2mg

Original recipe from The Natural Nurturer can be found here!

Recipe of the Week: Pasta with Spinach & Tomatoes

 

Our members make some delicious and healthy dinners!

Thank you to our friend, Flo, who submitted this week’s recipe.

Ingredients:

  • 1 Tbsp olive oil
  • 1 cup chopped onion
  • 6 garlic cloves, finely chopped
  • 1 can unsalted petite diced tomatoes, undrained
  • 1 ½ cups unsalted chicken stock
  • ½ tsp dried oregano
  • 8 ounces whole-grain spaghetti or linguine
  • ½ tsp salt
  • 10 oz fresh spinach
  • 1 oz grated parmesan cheese

Directions:

  1. Heat a Dutch oven or large saucepan over medium-high heat. Add olive oil; swirl to coat.
  2. Add onion and garlic to pan; sauté 3 minutes or until onion starts to brown.
  3. Add tomatoes, stock, oregano, and pasta in that order. Bring to a boil.
  4. Stir to submerge noodles in liquid. Cover, reduce heat to medium-low and cook for 7 minutes or until pasta is almost done. Uncover and stir in salt.
  5. Add spinach in batches, stirring until spinach wilts. Remove from heat, let stand 5 minutes.
  6. Sprinkle with cheese and serve!