Happy Monday, readers! Today I have a recipe that can be prepared two ways with an easy ingredient swap so that it fits in with any family’s nutrition goals. I showed a similar recipe with my pasta roundup this past fall, but now give you the step by step to make it on your own.
Parents of young athlete’s I work with often complain that they feel they need to prepare different meals based on their child’s energy needs. Life shouldn’t be that challenging, though! While a growing athlete may need more energy in the form of carbohydrate to fuel their activity and growing body, adults need that energy, too. While it usually just comes down to portion control, in this recipe, by swapping whole grain pasta for zucchini noodles, those in your family needing less total energy intake will feel they’ve had just as satisfying of a meal as those eating the actual pasta.
A bonus with this meal is the seasonal ingredients, which pack a higher nutrient punch if purchased locally than those that travel long distances to get to our plates. So, this spring (and summer… and fall…), support your local farmers and benefit with more antioxidants in your meals!
Spring Onion and Asparagus Pasta
- 1 batch of this 2 minute tofu ricotta (prepared without basil, with plain olive oil, and with extra ground black pepper)
- 1 lb fresh asparagus, cut into 2 inch long pieces
- 1/2 lb spring onions, quartered
- 1 tbsp olive oil
- 1 tsp each thyme and oregano
- 2 small zucchini, spiralized
- 1 8 oz package chickpea or other bean pasta, cooked according to package
- Heat oven to 425 degrees
- Add spring onions and asparagus to large baking dish before drizzling with olive oil, and adding the thyme and oregano
- Bake for 30 minutes, stirring halfway between
- While the vegetables are roasting, make the tofu ricotta and cook the pasta
- Also while vegetables are roasting, spiralize the zucchini, and cook for 3-5 minutes over medium heat in a saucepan
- When vegetables have been removed from the oven, plate the zucchini noodles, bean pasta, or both, and top with 1/4 of the tofu ricotta and 1/4 of the vegetables