Pasta Primavera | Summer’s Pasta Dish
The Proverb goes
“Give a man a fish and you feed him for a day. Teach a man to fish, and you feed him for a lifetime”
If you have been following me long enough, you know I am passionate about empowering others to work their shift in the kitchen. No one will ever put the love and attention into your food like you can! Which leads me to this question. Have you guys heard of my subscription program called the Kitchen Shift Society? It starts at only $20 a month and you can live ANYWHERE and enjoy member benefits! One of the benefits is being part of our private community page where I share recipes, health tips, and trending topics in health and wellness.
Currently, I am running a summer series with this group called “PREP AND SHIFT” I have been sharing 3 new recipes with them each week with a grocery list and full instructions on how to make each item.
These are delicious and healthy meals they can make and enjoy several times throughout the week. Planning is critical to good nutrition and I want to save this group time and energy researching for recipes that work. I have already done the grunt work for them.
I thought it would be fun on the blog this week to share with you all a recipe that will be part of the WEEK 5 Prep and Shift plan. It screams summer with the selection of vegetables. But the great thing about this recipe is that you can swap out different vegetables depending on what is in your refrigerator.
SUMMER PASTA PRIMAVERA
A few vegetables to highlight in this dish:
Spring onions- I used to enjoy these in my CSA box from Elmwood Farms but can pick up at the Farmers Market or even Whole Foods on a given day. These look like a cross between a green onion and a shallot. They are sweeter and more mellow than a regular onion which is why they are so good in this dish.
Corn- I love using fresh corn in pasta dishes. It offers a little sweetness and bite. I do not cook the corn before adding- simply shave from the cob and toss in (Tip: I also use fresh corn in my summer salads- same deal!)
Artichoke Hearts- For the sake of time, I usually use either canned or frozen artichokes to this dish..they add an incredible Medditeranian look and flavor but pack a ton of prebiotic fiber, folate, and antioxidants
Dairy Free Feta- VioLife Dairy Free Feta is the perfect substitute for anyone who cannot tolerate cow or goat milk. This crumbled on top of the pasta dish adds a rich and creaminess. Its an absolute favorite amongst my clients who have tried it.
Let’s dive into the recipe!
Ingredients:
A bunch of spring onions- diced
3 ears of corn- kernels shaved
Can (or frozen) artichoke hearts
Can of organic fire roasted tomatoes
1 Organic rotisserie chicken- meat pulled and shredded
½ cup white wine
½ cup organic bone broth
2 tbsp fresh basil
Lentil penne pasta
VioLife Dairy free feta
1 tbsp- capers (if you like a salty bite!)
Olive oil
Salt and Pepper to taste
Directions:
Bring a large pot of water to a boil. Add pasta and cook.
Meanwhile, in a large pan, heat olive oil. Add onions and cook until translucent. Add corn, artichoke hearts, and fire roasted tomatoes and white wine. Bring to a simmer. Add chicken and broth. When heated through (this should come together pretty quickly…Add to drained cooked pasta. Top with capers, basil, dairy free feta and salt and pepper to taste.
This is a true 30 minute meal and one the whole family can enjoy! Be sure and tag me on Facebook or Instagram if you give this one a try!
