Penne with Butternut Squash and Chicken Sausage

Penne with Butternut Squash and Chicken Sausage
Prep Time
45 minutes prep time
Number of Servings
Serves 4
Ingredients
  • 8 oz whole-grain penne pasta
  • 2 cups peeled and cubed butternut squash ([q:1/2] inch pieces)
  • 1 Tbsp olive oil
  • 1 cup low-fat milk
  • [q:1/2] tsp dried sage
  • [q:1/2] tsp salt
  • [q:1/4] tsp black pepper
  • 1 Tbsp cornstarch
  • 1 cup grated Parmesan cheese, divided
  • 2 cups chopped pre-cooked chicken sausage links
  • [q:1/2] cup whole pecans
Directions
  1.  Preheat oven to 400°.
  2.  Cook pasta according to package directions. Set aside.
  3.  Toss squash with oil in a medium bowl. Place squash in a roasting pan. Cook for approximately 15 minutes, until a fork easily pierces through squash.
  4.  In a saucepan set over medium heat, heat milk until just boiling. Reduce heat to medium low. Add sage, salt, and pepper. Mix cornstarch with 1 tablespoon of water. Add cornstarch to milk mixture, slowly whisking constantly until mixture thickens. Whisk in [q:1/2] cup of the cheese until sauce is smooth.
  5.  Heat sausage over stove or in microwave. Toss with cooked pasta. Fold sauce into pasta mixture. Divide among 4 plates. Garnish each plate with remaining cheese and pecans. 
Nutrition Info
571 Calories, 27 g Protein, 67 g Carbohydrates, 4 g Fiber, 25 g Total fat (7 g sat), 759 mg Sodium, [nutrition:5] Vitamin A, Phosphorus, [nutrition:4] Vitamin C, Calcium, Magnesium, [nutrition:3] Vitamin B1 (thiamine), B3 (niacin), [nutrition:2] Vitamin B2 (riboflavin), B6, Iron, Potassium, Zinc, [nutrition:1] Vitamin B12, E, K

Gluten-Free Chili Lime Shrimp Pasta Salad

Gluten-Free Chili Lime Shrimp Pasta Salad
Prep Time
25 minutes
Number of Servings
4 to 6
Ingredients
  • 8 oz gluten-free pasta
  • [q:1/4] cups fresh lime juice (from 2 to 3 limes)
  • 2 cloves garlic, minced
  • 2 tsp chili powder
  • [q:1/2] tsp kosher salt
  • [q:1/4] tsp black pepper
  • 1 Tbsp honey
  • [q:1/4] cup olive oil
  • Gluten-free non-stick cooking spray
  • 12 oz large shrimp, peeled and deveined
  • 3 cups baby spinach leaves
  • 2 cups cooked black beans (or use 1 15-oz can black beans, drained and rinsed)
  • [q:1/2] cup red onion (from [q:1/2] a small red onion), diced
  • 1 tomato, seeded and diced
  • Fresh cilantro and limes for garnish, optional
Directions
  1. Cook pasta in salted water according to package directions. Drain and rinse with hot water.
  2. Combine lime juice, garlic, chili powder, salt, pepper, honey, and olive oil in a small glass jar. Shake to combine.
  3. Heat a large non-stick skillet over medium-high heat. Spray with cooking spray. Add shrimp to pan and cook for about 1 minute per side or until shrimp just start to turn pink.
  4. Stir in spinach, black beans, onion, and lime dressing. Add pasta, toss to coat well, and heat for another minute or two or until spinach has wilted.
  5. Stir in tomato. Garnish with fresh cilantro leaves and serve with wedges of fresh lime if desired. To eat warm, serve immediately. To serve cold, cover and refrigerate for at least 4 hours. (Can be made a day ahead.)

Vegetable-Minestrone Soup

Vegetable-Minestrone Soup
Prep Time
40 minutes
Number of Servings
6
Ingredients
  • 1 cup dried gluten-free pasta
  • 2 Tbsp olive oil
  • 3 cloves garlic, chopped
  • 5 cups chopped mixed vegetables (your choice of celery, onions, carrots, red bell peppers, spinach)
  • 1 (14.5 oz) can diced tomatoes
  • 4 cups low-sodium vegetable broth
  • Salt and freshly ground black pepper
Directions
  1. Cook pasta according to package directions. Drain and set aside.
  2. Heat oil in a large soup pot over medium heat. Add garlic and sauté for 2 minutes.
  3. Add vegetables and sauté for 10 minutes, stirring frequently.
  4. Add diced tomatoes and their juice and broth. Bring mixture to a simmer.
  5. Cover and cook for 15 to 20 minutes, or until vegetables are tender. Season with salt and pepper to taste.
  6. Add pasta to soup. Serve or transfer to an insulated food container for lunch.
Nutrition Info
149 Calories, 5 g Protein, 22 g Carbohydrates, 3 g Fiber, 5 g Total fat (1 g sat, 3 g mono,1 g poly), 466 mg Sodium, [nutrition:5] Vitamin E, [nutrition:3] Vitamin A, K, [nutrition:2]​ Folate, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, Manganese, Selenium

Whole-Grain Pasta Chop Salad with Blood Orange

Whole-Grain Pasta Chop Salad with Blood Orange
Prep Time
10 minutes
Number of Servings
Makes 5 cups
Ingredients
  • 4 cups cooked whole-grain penne pasta (or your favorite fiber-rich pasta) 
  • 2 cups raw chopped red, yellow and green bell peppers and other vegetables (tomatoes, onion, fresh corn kernels, carrots, or jicama)
  • 1 cup chopped fresh herbs (basil, oregano, dill, chives, rosemary, thyme, or mint)
  • [q:1/2] cup fresh blood orange juice (or other orange juice)
  • [q:1/2] cup crumbled feta cheese (optional)
Directions
  1. In a large bowl, thoroughly mix all ingredients. Top with feta, if using.
  2. Refrigerate and chill for several hours before serving.

Greek Yogurt Mac'n Cheese

Greek Yogurt Mac'n Cheese
Prep Time
30 minutes
Number of Servings
8
Ingredients
  • 1 medium Spanish onion (diced)
  • 4 Tbsp butter
  • 2 Tbsp olive oil
  • [q:1/2] cup flour
  • 2 cups Stonyfield Organic Milk
  • 1 tsp Tabasco or similar
  • 1 tsp dry mustard powder
  • 1 tsp Worcestershire Sauce
  • [q:1/4] cup chicken or vegetable stock (optional)
  • [q:3/4] lb sharp cheddar cheese (shredded)
  • [q:1/4] lb Jack cheese of other favorite (shredded)
  • 2 cups Stonyfield Organic Greek Plain Whole Milk Yogurt
  • 16 oz pasta macaroni (cooked per instructions and set aside)
  • [q:1/2] cup seasoned bread crumbs
  • [q:1/2] cup grated Parmesan cheese
  • Kosher salt and white pepper (to taste)
Directions
  1. In a sauce pan, melt butter slowly and add diced onions and saute lightly for about 2 minutes.
  2. Strain onions out (you can discard them now) and return butter to pan.
  3. Add olive oil and flour and whisk until fully combined.
  4. Add milk 1 cup at a time and whisk to work out any lumps.
  5. Bring to simmer.
  6. Add spices and gently fold in cheeses then set aside to cool slightly.
  7. Once slightly cooled, add in yogurt one cup at a time.
  8. Pour over pasta and toss to coat.
  9. Garnish with toasted bread crumbs and Parmesan before serving
Nutrition Info
Made with vegetable broth: 690 Calories, 30 g Protein, 90 mg Cholesterol, 63 g Carbohydrates, 9 g Total sugars (0 g Added sugars), 3 g Fiber, 35 g Total fat (19 g sat), 685 mg Sodium, [nut:5] Vitamin B12, Calcium, Phosphorus, [nut:4] Vitamin B2 (riboflavin), [nut:3] Vitamin A, Zinc, [nut:1] Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin B6, Folate, Magnesium

Pasta Salad with Grilled Summer Vegetables

Pasta Salad with Grilled Summer Vegetables
Prep Time
40 minutes
Number of Servings
4
Ingredients
  • 8 oz radiatore or other small pasta 
  • [q:1/3] cup plus 2 Tbsp olive oil 
  • 3 Tbsp cider vinegar 
  • [q:1/2] tsp sugar 
  • [q:1/2] tsp salt 
  • [q:1/4] tsp dry mustard 
  • [q:1/8] tsp freshly ground black pepper 
  • 1 cup halved cherry tomatoes 
  • [q:1/4] cup chopped fresh parsley or basil 
  • 1 small zucchini, cut into [q:1/4] inch slices 
  • 1 small yellow squash, cut into [q:1/4] inch slices 
  • 1 red bell pepper, seeded and diced 
  • 1 red onion, diced 
  • 1 cup white mushrooms, quartered or sliced
Directions
  1. Preheat grill and lightly oil a grill basket. Bring a pot of salted water to a boil and cook pasta until it is al dente, about 10 minutes. Drain well and transfer to a large bowl. 
  2. In a small bowl, combine the [q:1/3] cup oil, vinegar, sugar, salt, dry mustard, and black pepper. Pour enough of dressing onto pasta to coat. Add cherry tomatoes and parsley and toss to combine. 
  3. In a separate bowl, combine zucchini, yellow squash, bell pepper, onion, and mushrooms. Add remaining 2 tablespoons oil and season with salt and black pepper. Toss to coat. Transfer vegetables to grill basket. Place grill basket onto hot grill and cook until vegetables are grilled on outside and slightly tender on inside, 12 to 15 minutes. Add grilled vegetables to pasta mixture and toss to combine.
Nutrition Info
Made with basil: 518 Calories, 10 g Protein, 0 mg Cholesterol, 63 g Carbohydrates, 7 g Total sugars (1 g Added sugars), 6 g Fiber, 26 g Total fat (4 g sat), 308 mg Sodium, [nut:5] Vitamin C, [nut:3] Vitamin B6, Phosphorus, [nut:2] Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin E, Vitamin K, Magnesium, [nut:1] Vitamin A, Vitamin B2 (riboflavin), Folate, Iron, Potassium, Zinc

Lasagna Verde

Lasagna Verde
Number of Servings
Serves 8
Ingredients
  • 4 oz lasagna noodles (about 8 sheets or enough for 2 layers)
  • 2 tsp olive oil
  • 2 lbs spinach, well-washed
  • 32 oz part-skim ricotta
  • 2 eggs
  • 1 Tbsp or [q:1/2] oz garlic, grated or finely chopped
  • 1 tsp lemon zest (from about 1 lemon)
  • [q:1/4] tsp grated nutmeg
  • 2 cups or 10 oz frozen peas
  • 2 cups or 8 oz asparagus, cut in [q:1/2] inch pieces
  • [q:1/2] cup or 2 oz grated Parmigiano
  • 8 oz mozzarella, grated, divided
Directions
  1. Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions. Drain, toss with olive oil, and reserve.
  2. Preheat oven to 350ºF. Place the spinach in a large pan over medium heat. If spinach is still wet, simply cover pan and wilt. If it’s dry, add [q:1/4] cup water to the pan, cover, and wilt. Drain spinach. When cool enough to handle, roughly chop it and squeeze out excess liquid.
  3. Place spinach in a large bowl with the ricotta, eggs, garlic, zest, nutmeg, peas, asparagus, Parmigiano and half of the mozzarella. Season to taste with salt and pepper.
  4. Place half the noodles along the bottom of a 9” by 13” pan. Top with half of the ricotta mixture. Repeat with remaining noodles and ricotta mixture.
  5. Strew remaining mozzarella over the top. Place in the oven and cook until heated through (about 30 minutes).
Nutrition Info
419 Calories, 32 g Protein, 104 mg Cholesterol, 29 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 6 g Fiber, 21 g Total fat (12 g sat), 468 mg Sodium, [nut:5] Vitamin A, Vitamin B2 (riboflavin), Vitamin C, Vitamin K, Calcium, Folate, Phosphorus, [nut:4] Vitamin B12, [nut:3] Vitamin B6, Iron, Magnesium, Zinc, [nut:2] Vitamin B1 (thiamine), Vitamin E, Potassium, [nut:1] Vitamin B3 (niacin)

Mediterranean Pasta Salad

Mediterranean Pasta Salad
Prep Time
Prep: 10 minutes, Cook: 10 minutes
Number of Servings
6
Ingredients
  • 12 ounces EDEN Flax Rice Spirals
    • or any EDEN Spiral Pasta
  • 12 whole pitted jumbo black olives
  • [q:14 1/2] ounces EDEN Diced Tomatoes, drained
  • [q:1/3] cup red onion, finely chopped
  • [q:1/4] cup fresh parsley, minced
    • or minced celery leaves

Dressing

Directions
  1. Cook pasta as package directs, rinse and drain.
  2. Add olives, tomatoes, onion, parsley or celery leaves. Mix
  3. Prepare dressing by combining all ingredients. Mix dressing with pasta.
  4. For a hot salad, do not rinse pasta under cold water, simply drain after cooking. Proceed as above.
Nutrition Info
Per serving: 412 calories, 11g fat (32% calories from fat), 9g protein, 42g carbohydrate, 5g fiber, 0mg cholesterol, 198mg sodium

Black Eyed Pea & Ditalini Pasta Salad

Black Eyed Pea & Ditalini Pasta Salad
Prep Time
Prep Time 1 hour 20 minutes
Number of Servings
Serves 8
Ingredients
  • [q:1/3] cup EDEN Kamut Ditalini
  • 15 ounces EDEN Black Eyed Peas, drained
  • 2 medium organic tomatoes, diced
  • 1 cup organic sweet corn, fresh or frozen, blanched 1 to 2 minutes
  • [q:1/2] cup yellow bell pepper, diced
  • [q:1/2] cup red bell pepper, diced
  • [q:1/4] cup onion, minced
  • [q:1/2] cup green onion, finely chopped for garnish
  • 1 medium cucumber, quartered and sliced

 

Directions
  1. Cook pasta per package directions, rinse and drain.
  2. Place the pasta, tomatoes, corn, green and red peppers, green onion, red onion and cucumber in a medium mixing bowl.
  3. To prepare the dressing, place all ingredients in a blender and pulse several seconds, or place in a sealed glass jar and shake to mix.
  4. Pour the dressing over the salad and toss to mix.
  5. For the best flavor, chill 1 hour before serving or it can be serve at room temperature.
Nutrition Info
168 calories, 6g fat (32% calories from fat), 6g protein, 24g carbohydrate, 4g fiber, 0mg cholesterol, 155mg sodium

Three Ways to Make Plant Pasta

Three Ways to Make Plant Pasta
Lynn Tryba

Fun to prepare, colorful, and surprisingly yummy doused with your favorite sauces, these new-fangled plant-based noodles will become a family staple.

Types of Plant Pasta

  • Carrot-Zucchini Noodles

    With their skins on, use a vegetable peeler to make ribbon noodles from peeling these carrots and zucchini.

    Enjoy them raw with your favorite sauce for a pasta salad or immerse the ribbons into boiling water for one minute before serving.

    For finicky kids, try adding some of the vegetable ribbons to your regular pasta before going all veggie.

  • Spaghetti Squash

    So many people get scared off by squash because they don't know what to do with it.

    Preparing a spaghetti squash pasta is truly as easy as 1-2-3.

    1. Slice the squash in half, place face down on a buttered or oiled baking sheet.
    2. Bake at 350 degrees for 35 minutes or until soft throughout.
    3. Simply scoop out the "spaghetti" and serve with your favorite sauce.

    Kids love this with butter and Parmesan cheese.

  • Kelp Noodles

    Ever eaten rice noodles? They are very close to this seaweed "pasta" in texture and flavor.

    A touch more rubbery than traditional pasta, kelp noodles are flavorless and lend themselves to showing off a vibrant sauce, and they are surprisingly high in calcium.

    Find kelp noodles at natural food stores and Asian markets.

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Contributor
Natural Vitality
Tags
food
kitchen / cooking
pasta
plant-based
gluten-free

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