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Pasta, peas, capsicum, artichokes

Mediterranean artichoke pasta

The world begins again! I am inspired to be healthy 🙂 Tonight, I decided to cook for myself at home rather than eating out. Eating out can be fun, but it can be hard to find healthy food.

My initial thought was ‘pasta’. To be honest, I have had just about enough of cutting out whole food groups. I eat wholewheat bread for lunch sometimes these days, and it seems like a good plan. Also if it has calcium in it and it is not dairy, I will eat it, including canned salmon with bones! Yum!

Tonight I made a Mediterranean inspired pasta dish. The Mediterranean diet is evidence based, which makes me for one more comfortable about it!

It doesn’t look so amazing or fancy, but the flavours are amazing!Pasta, peas, capsicum, artichokes

Recipe:

Ingredients:

Finely grated rind and juice of 1/2 – 1 lemon
1 antipasto artichoke
1/2 slice antipasto capsicum
Handful of frozen peas
2 tbsp of chopped parsley
50 g goats cheese
1 cup of whole grain pasta
2 tsp olive oil

Directions:

Finely grate lemon rind and mix in a bowl with lemon juice and olive oil.

Boil water, add pasta and cook until al dente.

Cut artichoke, capsicum into small chunks and add to bowl. Add chopped parsley and crumbled goats cheese.

Strain the pasta over the frozen peas and mix through the other ingredients, until the peas are soft and the ingredients are mixed.

Enjoy!

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