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Chef Wendell: ‘Renewing’ green pasta primavera

INDIANAPOLIS (WISH) – Here’s a healthy and delicious green pasta primavera recipe.

1/2 # whole grain or gluten-free pasta

2 Tbsp. extra virgin olive oil

1/2 cup your favorite meat alternative (about 2 ounces)

1/4 cup chopped green onions

1 cup asparagus, chopped thin spears, tender parts only

1 1/4 cups shelled green peas (about 1 1/2 pounds unshelled)

2 cups spinach, stemmed

2 garlic cloves, minced

1/4 cup dry white wine

2 tsp. fresh dill weed

1 pinch red pepper flakes

1 Tbsp. Himalayan salt

1/4 tsp. freshly ground black pepper

1 juiced lemon and rind finely grated

1/2 cup (2 ounces) grated parmesan

• Cook pasta al dente according to package instructions; drain, rinse and reserve at room temperature.

• In a large sauté’ pan, over medium heat, put in the olive, oil garlic and hot pepper flakes.

• Now add the ‘meat substitute’ cooked through.

• Add the asparagus first and let it sauté one minute. (you want the asparagus to be crisp in the center)

• Now add spinach, green onions, peas, salt and dill weed. Pour in the wine and allow the spinach to wilt. Continue cooking for one minute till alcohol burns off.

• Toss in pasta and finish with lemon juice and zest. Gently mix.

• Plate and garnish with grated parmesan cheese.

To hear about the ‘renewing’ green pasta primavera, click on the videos.