Celebrate National Nutrition Month
National Nutrition Month® is a nutrition education and information campaign celebrated annually in March by the American Dietetic Association. The campaign promotes making informed food choices and developing sound eating and physical activity habits. The theme for March 2010 is Nutrition from the Ground Up … celebrate by enjoying plant-based foods that pack a large nutrient punch.
My Nutrition from the Ground Up favorites are: almonds, artichokes, grapefruit and olive oil. Enjoy your favorites this month, but also branch out to taste an exotic fruit or veggie – you may find a new much-loved flavor!
Enjoy this hearty pasta dish, packed with flavorful veggies and garbanzo beans…
My Nutrition from the Ground Up favorites are: almonds, artichokes, grapefruit and olive oil. Enjoy your favorites this month, but also branch out to taste an exotic fruit or veggie – you may find a new much-loved flavor!
Enjoy this hearty pasta dish, packed with flavorful veggies and garbanzo beans…
Pasta with Garbanzo Beans & Spinach
Prep Time: 10 minutes
Cook Time: 10 minutes
Amount: 4 servings
Ingredients
- 1/2 (12 ounce) package wild harvest™ Organic Spaghetti or whole wheat spaghetti
- 2 tablespoons wild harvest™ Organic Extra Virgin Olive Oil
- 1/2 cup diced red onion
- 1 tablespoon chopped garlic
- 1 (14.5 ounce) can wild harvest™ Organic Diced Tomatoes, drained
- 1 (15 ounce) can wild harvest™ Organic Garbanzo Beans, rinsed and drained
- 1/4 teaspoon red pepper flakes
- 2 cups wild harvest™ Organic Fresh Spinach Leaves
- fresh grated Asiago cheese (optional)
Directions
- Prepare pasta according to package directions; drain.
- Meanwhile, in large skillet, heat oil over medium-high heat. Add onions and garlic; sauté until onions are softened (about 3-5 minutes).
- Stir in tomatoes, beans and pepper flakes. Salt and pepper to taste. Bring to a simmer.
- Stir in pasta and spinach. Cook until spinach is wilted (about 2 minutes). Remove from heat. Sprinkle with cheese, if desired.
Nutrition information per serving:
Serving Size: 1/4 of recipe
Amount Per Serving:
Calories: 350
Total Fat: 9g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 315mg
Carbohydrates: 55g
Dietary Fiber: 5g
Jennifer Shea MS, MPH, RD
Registered Dietitian
ACME
Fruit & Vegetable Recipes
Video Center: Selection, Storage, and Preparation of Fruits & Vegetables
