Friday, May 1, 2009

healthy spring pasta

I like to make this recipe, or a version of it, when I can't figure out what else to do with all the ingredients that are generally in our home.

If you can't find fresh peas, use frozen peas or fresh aspargus. I buy the Rizopia brand brown rice penne at Zehrs and I think there is a President's Choice version as well!


  • half a bag of organic brown rice penne
  • 2 cups of fresh peas (shucked)
  • container of grape tomatoes
  • lean prosciutto (omit if you're a veg or kosher)
  • 2 cloves of garlic, chopped
  • olive oil
  • freshly grated parmesean cheese
  • handful of fresh chopped basil
  • kosher salt and fresh ground pepper
What to do:
  • Follow the instructions below while the pasta is boiling for approximately 10 minutes
  • Heat oil in large pan on medium-high
  • Add the garlic
  • Let sizzle for a few moments
  • Add grape tomatoes
  • Stir around and cook for about 5 minutes
  • Add the peas
  • Stir around
  • Add the prosciutto
  • Stir around
  • When ready remove pasta and rinse in cold water
  • Put pasta and tomato mixture in a large bowl
  • Toss with grated parmesean cheese and top with fresh basil

Serves 2 hungry people or 4 not-so-hungry people.