Healthy fiber-rich primavera pasta recipe
- 1 zucchini, sliced
- 1/2 cup eggplant, diced
- 1 tsp garlic, minced
- 1/2 cups small white beans (rinsed)
- 1 tsp sun-dried tomato pesto
- 4 cherry tomatoes sliced
- Dash of grated parmesan, or Dayia shreds
- 1 tbsp olive oil
- 1 (14 oz) box whole wheat or gluten-free pasta
Cook pasta according to box. In a sauté pan, heat your garlic and oil. Toss in the zucchini and eggplant. Let the whole mixture cook until the vegetables are tender. Add your cherry tomatoes and pesto, stirringoccasionally. By this time, the vegetables should be done and you cantoss in the white beans. Heat on medium-low for about 5 minutes, drain the pasta, and pour the mixture over you grains. Sprinkle the parmesan cheese, toss, and serve.
About the author: Francesca is a fitness professional and healthy cook, who follows a detox style plan with all her clients and herself. Her recently published healthy cookbook, Fit Cuisine: Healthy Food Made Simple, features many deliciously healthy recipes to stay fit. You can also follow her blog here.
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