With Spring finally here, we are craving our crunchy and colourful vegetables more than ever, and we want to lighten our recipes, put aside our slow cooked comfort meals, and go for a beautiful salad or a good and light pasta dish. I am not one of those who have decided to eliminate pasta from their meals, as whole grains and fibre are still a very important part of a healthy diet, and the basis of the healthy Mediterranean diet.
In that spirit, here are two of my favourite spring recipes: the Rainbow Salad and Spring Rotini. Both are perfect for a healthy seasonal meal and easy to pack in the lunch box the next day. I like to use Barilla Plus – it is an excellent source of protein, high in fibre and is a source of Omega-3 all in one, but any rotini pasta will work in this recipe.
Cook the pasta in boiling water according to the directions on the packaging
In a saucepan, stir-fry the vegetables in the olive oil, add the fresh thyme and cook until tender but still a little crunchy
Add the drained pasta to the vegetables, toss well, season and add a little more olive oil to taste.
Serve with freshly grated parmigiano.
Note: Be creative: add shrimp, seared scallops, or cooked chicken to taste.
Spread the red cabbage on the bottom of a dish and add all the other ingredients on top.
Season with the dressing when ready to serve.
Both of these recipes have every nutritional advantages praised by the Mediterranean diet, known to be one of the best for a healthy diet.
We first eat with our eyes… Enjoy springtime and put some sunshine on your plate!