Light and healthy, our High Protein Spring Vegetable Pasta is a delicious bowlful of Spring vegetables, exotic Romanesco broccoli and purple asparagus, and gluten-free noodles in a white wine sauce.
High Protein Spring Vegetable Pasta
Spring is here and it’s the perfect time to celebrate the first crop of exotic seasonal vegetables like beautiful Romanesco broccoli and purple asparagus. Our vegetable pasta dish is made with two varieties of Explore Cuisine’s gluten-free pasta – red lentil penne and green lentil penne – which add a generous helping of protein and color to this succulent dish.
A Rainbow of Color
Imagine perfect spirals of chartreuse green Romanesco broccoli, purple asparagus, yellow squash, grape tomatoes, shitake mushrooms, and rich stems of broccoli florets swimming in a lemony white wine sauce over a bed of lentil penne pasta, and you and you have the makings of an extraordinary meal that will delight all the senses.
Surprisingly, this healthy-gourmet meal takes just minutes to prepare, making a great choice for last minute guests or special occasions. Exotic and rare vegetables are not required to make this dish gorgeous and delicious. We suggest substituting any of your favorite vegetable pairings like spring peas and mushrooms, zucchini and yellow squash, fresh tomatoes and olives, or spinach and garlic.
About Exotic Vegetables
Today, thanks to modern agricultural practices and the popular comeback of heirloom varieties, rare and exotic vegetables are easier to find in neighborhood supermarkets and local health food stores. Romanesco broccoli, also known as roman broccoli, or even roman cauliflower, has a slightly-sweeter and somewhat nuttier taste than traditional broccoli. Like other cruciferous vegetables — cabbage, broccoli, and Brussel sprouts – Romanesco broccoli has high levels of Vitamin C, Folate, and Vitamin K.
Purple asparagus, like Romanesco broccoli, was first cultivated in Italy and made its way into American specialty markets and gourmet shops some time ago. It’s bright purple spears taste like traditional green asparagus, though many find it sweeter due to its higher content of natural sugars. The delightful purple hue; however, is only skin-deep. The flesh of the purple asparagus may range in color from white to beige or even pale green.
Our Spring Vegetable Pasta makes a wonderful meal when served with our Avocado Mango Salad or our Gem Hearts Fig Salad with Creamy Balsamic Dressing, and a pitcher of Jalapeno Mint Lime Ice Tea Spritzers. Be sure to serve the vegetable pasta in a beautiful deep clay platter (we love hand-painted Italian ceramics!) so that your guests can enjoy the delicious lemony sauce. Buon appetito!
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Light and healthy, our Spring Vegetable Pasta is a delicious bowlful of Spring vegetables, exotic Romanesco broccoli and purple asparagus, and gluten-free noodles in a white wine sauce.
- 4oz (1/2 box) Explore Cuisine Red Lentil Pasta
- 4oz (1/2 box) Explore Cuisine Green Lentil Pasta
- 1 head or Romanesco broccoli (you can also use regular broccoli), cut into florets
- 3 tsp extra virgin olive oil, divided
- 8 large shiitake mushrooms, sliced
- 6 purple asparagus (you can also use green), cut into 1/2 inch pieces
- 4 scallions, white and green parts, sliced
- 1 large yellow zucchini, diced
- 1 clove garlic, minced
- 1 cup grape tomatoes, sliced
- 1/2 tsp salt
- 1/2 cup white wine
- 1/4 cup lemon juice
- 1 tsp red pepper flakes (optional)
- Vegan or regular Parmesan cheese, to taste (optional)
- Kalamata or other olives of your choice (optional)
- Cook the pasta according to the directions on the box. Add the broccoli in the last 5 minutes of cooking time. Transfer it to a colander and run the pasta and broccoli through cold water. Drain well and set aside
- Heat 1 teaspoon of the olive oil in a large non stick skillet. Add the shiitake mushrooms and cook ever medium high heat for 5 minutes, stirring often. Transfer them to a plate and set them aside
- Heat the remaining 2 teaspoons of olive oil in the same skillet. Add the asparagus, scallions, zucchini and garlic and salt and cook over medium heat for about 4 minutes, tossing often .Add the grape tomatoes and continue cooking for 2 more minutes.
- Add the pasta, broccoli, cooked shiitake, white wine, lemon juice and red pepper flakes (if using) to the skillet. Toss well and cook for 5 more minutes . Sprinkle cheese and olives on top (if using) before serving
- Method: Stove top
- Calories: 338
- Sugar: 7.3
- Sodium: 354
- Fat: 5.6
- Saturated Fat: 0.7
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 54.3
- Fiber: 10
- Protein: 18.2
- Cholesterol: 0