Pesto Pasta Salad

I think you all can guess by now that I love pasta with pesto.

There is just something about pesto that is making me obsessed right now. I don't know if it has to do with the color, the taste (duh), or maybe even it being the last weeks of summer (eek! I don't want the nice weather to go away-- let's hope CO actually has a fall this year instead of skipping right into winter). But I'm loving it. In June I made the Pesto Pasta with Haricot Vers and Tomatoes, and I haven't had it in anything but sandwiches and spaghetti squash since then. That means months without pesto pasta! I had to remedy that ail somehow.

A house without pesto is no house at all.

Ok, maybe that was a bit dramatic. But c'mon. Pesto is delicious. I like making homemade using broccoli and basil (subtract some sodium in your daily count, add some iron into the mix, plus create a twist with a beautiful texture that isn't watery like some store-bought versions), but if you are in a rush then you can grab some from the store (high quality, mind you. Not every pesto is created equal!). Then throw a ton of stuff together with some ravioli and make pasta salad!

Ok?

Ok.

Seriously, though. I have a really simple equation for this dish. Pesto+Pasta+Whatever Leftover Veggies/Cheese/Anything You Have = Pure Delish. (Yes, I did just say "Delish." Because apparently it's hip now. I'm behind the trend.) My roommate and I looked in our fridge, looked at each other, shrugged, and threw this recipe together. It is so customizable, and you can make it into your favorite dish ever by combining all your favorite veggies and add-ons.

Example: pesto+pasta+arugula+zucchini+olives+mozzarella+tomato+cilantro= bright and fresh
                Pesto+pasta+kale+Parmesan= simple, spiced and salty
                Pesto+pasta+ mushrooms+corn+chiptole= wild and savory, with a burn!
Etc, etc.

The dish below combines cucumber, tomatoes, mozzarella, spring mix, and tofu. I personally prefer it chilled, but hot can also be done.

Pesto Pasta Salad
Serves 6

Ingredients:

• 9 oz fresh cheese tortellini
• 1/3c. pesto (homemade or store-bought)
• 1 cucumber, diced
• 10 oz cherry tomatoes, halved
• 3 oz mozzarella cheese, cubed
• 2c. packed spring mix, roughly chopped
• 1/2c. diced tofu
• 1t thyme
• 1/2t pepper
• 1/4t salt (if using homemade)

Instructions:

1. Cook pasta according to manufacturer's instructions. Drain; let cool. Mix with pesto.
2. Add in rest of the ingredients and mix well to combine. Serve chilled.

Nutrition Information:
Sodium: 703mg (less if you use homemade version)
Total Fat: 18g
     Saturated: 7g
     Mono: 3g
     Trans: 0g
Sugar: 4g
Protein: 23g
Calories: 498

Pesto Pasta with Haricot Vers and Tomatoes

It's been an awesome weekend so far. I'm still getting used to the summer heat of California after being in Colorado for so many months straight, and I'll admit that I've largely been staying inside as I adjust. Still, I've gotten the chance to go for a run and play some basketball (and by "play some basketball," I mean get the ball stuck on the roof of the local elementary school and have three kids retrieve it for us, like the old people we are). Yesterday, my Aunt and Uncle came over and we had a beautiful dinner of roasted vegetables with a zesty salad that my Aunt made.

 She also brought over some fresh basil which has been making my entire kitchen smell amazing (Thanks, Karen!). I couldn't resist making some Broccoli-Basil Pesto with it, simply because it is my favorite pesto of all time and it's ridiculously healthy. Tomatoes and green beans in the fridge? The muse hit, and I decided to throw everything together into a nice pasta dish.

Guys. This is so good. The tomatoes add some pop between each bite of tender green beans and hearty whole-wheat pasta. It's slightly peppery and has a touch of tang. I knew a girl Freshman year who always said, "A colorful plate is a healthy plate!" which certainly holds true for many things. The more color (aka variety) you have in a recipe as far as produce goes, the more changes you have for nutrients and health benefits. This pasta certainly holds up to that: you have the green from the iron-rich pasta, brown whole grains from the pasta, and bright red from the vitamin-rich cherry tomatoes. It's gorgeous. Another bonus: with the summer heat hitting, chilled pesto pasta is a simple, bright meal that won't make you sweat anymore than you already are (which, in California, is a lot). If you're in the mood for some hot pasta, that also works-- just don't do the last chilling step in the recipe.


Pesto Pasta with Haricot Vers and Tomatoes
Serves 8

Ingredients:

• 16 oz whole wheat pasta of your choice (I used fettuccini)
• 8 oz haricot vers (green beans), ends trimmed, halved diagonally
• 1/2c. broccoli basil pesto
• 1 (10.5oz) container cherry tomatoes, halved
• 1/4tsp salt
• 1/2tsp pepper
• 1/4tsp cayenne pepper (optional)

Instructions:

1. Boil water. Cook pasta according to package directions, adding in haricot vers when five minutes remain. Drain and let cool slightly.
2. Toss with pesto and tomatoes. Sprinkle with spices. If serving cold, refrigerate for at least four hours or as long as overnight. Lasts well for five days.

Nutrition Information:
Sodium: 105mg
Total Fat: 5g 
      Saturated: 1g
      Mono: 2g
      Trans: 0g
Sugar: 3g
Protein: 8g
Cal: 257

Spinach-Ricotta Stuffed Pasta Shells

There's this silly trend that sometimes rears its ugly head of "Oh my god, carbs are bad, carbs make you fat!!" Um, no. This myth drives dieticians crazy. In every single nutrition class ever (or, at least, the accurate and well-taught ones), my professors have stressed, over and over again: carbohydrates are essential for life. We need carbohydrates like whole wheats, rices, and fruits to keep us moving and to provide us with the energy we need to live. And it's not carbs that make us fat-- it's calories. If you eat more calories than you burn off (whether that be in daily activities, workouts, or body functions), then you will most likely gain weight. Simple as that. If you eat 2000 calories of just protein and you only use up 1400 calories that day, you will have an excess of 600 calories. It's the exact same as eating 2000 calories of just carbohydrates when you only need 1400 calories. So why not eat a balanced diet of carbohydrates, protein, and fat?

Here's a hint: if you ever discover any type of elimination diet (ex: NO sugar EVER, NO carbs EVER, ONLY juices), then it's often not healthy and you shouldn't do it. There is a ton of nutrition information out there that is misleading and is only spread around to make people who aren't certified dieticians money. Don't fall for it. Repeat: everything in moderation. You can have sugar, you can have carbs, hell if you like juice then drink your juice-- but do it in moderation, and keep your diet varied.

I am a carb lover, so I can't go long without having some type of pasta. When I am craving something that is rich and warm with creamy cheesy-goodness, I gravitate towards stuffed pasta. It's pretty simple: blend savory tomato sauce with just the right amount of rich, creamy ricotta and delicate spinach. Baking pasta is a fantastic way to get a bubbly, creamy, warm dish.

Spinach-Ricotta Stuffed Pasta Shells

Servings: 6           Serving Size: 3 shells (with the sauce)

Ingredients:

• Cooking spray
• 2c. of your favorite low-sodium marinara, divided (my recipe:here)
• 3/4c. yellow onion, diced
• 10 ounces of frozen spinach 
• 2c. low fat ricotta
• 1/2c. skim Mozzarella cheese
• 1/2c grated fresh Parmesan cheese
• 1/2tsp dried oregano
• 1/4tsp salt
• 1/2tsp freshly ground black pepper
• 1 large egg yolk
• 1/2c. fresh basil, cut into very thin strips. divided 
•  2 garlic cloves, minced
• 24 cooked jumbo pasta shells

Instructions:

1. Coat a large baking dish with cooking spray and evenly spread 3/4c. of the marinara on the bottom. Set aside.
2. Preheat oven to 350 degrees.
3. In a small skillet, saute the onion in cooking spray for 3 minutes (until slightly cooked). Place in a large bowl and allow to cool slightly. 
4. Thaw spinach according to package directions, and then squeeze out the moisture. Place in the same bowl as the onion.
5. In the same bowl and the onion and spinach, combine the ricotta, mozzarella, Parmesan,  oregano, salt, pepper, egg, 1/4c. basil, and garlic. Make sure to thoroughly combine.
6. Stuff about 2 tablespoons of filling into each shell, and place them open-side down in the baking dish from step one. Pour the remaining marinara evenly over the shells, and place in the oven for 30 minutes.
7. Remove and garnish with the remaining 1/4c. basil. Devour!

Nutrition Information:
Sodium: 498 mg
Total Fat: 10g
         Saturated: 5g
         Trans: 0g
Sugar: 5g
Protein: 18g
Calories: 319