Making Connections
I love going to the farmers market with my three-year-old son. We frequently have conversations about which foods are good for our bodies, which lettuces are the prettiest, and why we buy from farmers.
I feel like I am giving my son a connection to the foods he eats, which makes us both feel good.
We are both excited that with spring comes more green!
Power Food
The growers have been bringing in the most beautiful asparagus spears the past couple of weeks. Low in calories and boasting a variety of vitamins and minerals (vitamin B6, calcium, magnesium, zinc, vitamin A, vitamin C, vitamin E, etc.), it has to be one of the healthiest vegetables around.
Grilled asparagus with olive oil is one of my favorites. But the nights have been chilly here lately, and what’s better than steamy, starchy pasta to warm you up? How about a little heat from some red pepper flakes to really get the job done?
Springtime Asparagus Pasta
Ingredients
- 1 bunch asparagus, chopped
- 8 ounces mushrooms, chopped and woody ends removed
- 1 pound cooked pasta
- 4 - 5 cloves garlic
- 1 hothouse tomato, chopped
- 1/2 cup vegan cheese (mozzarella, romano and parmesan blend)
- 1 handful kalamata olives
- 2 tablespoons olive oil
- 1/2 tablespoon Italian seasoning
- Red pepper flakes, to taste
Cooking Directions
- Cook pasta according to instructions on box.
- While pasta is cooking, saute garlic in oil for 2 minutes.
- Add mushrooms and asparagus, and saute until tender.
- Toss with Italian seasoning, add remaining ingredients (except red pepper flakes) and toss thoroughly until cheese melts.
- Serve immediately and pass the pepper flakes around the table.
