Pasta Carbonara with Spinach and Peas

After spending a few days in Austin last fall, Lisa and I discovered a ridiculous and hilarious way to pass the time before catching our flights back to Seattle (for Lisa) and Los Angeles (for me). It was the combination of being delirious, hungry, tired, and really excited about discovering kombucha in the airport that led us to a game of personifying ourselves as foods. To be honest, I can’t even remember what foods we decided suited us best, but it did involve a pretty hysterical process of elimination.

I do know, though, that whenever I eat pasta, I think of Lisa; it’s one of her favorite foods. It was her birthday last Saturday and although I wasn’t with her to celebrate, she’s was in my thoughts all day.

I thought of this meal since we made it together during her first visit to my Californian home. 

I was never really a pasta person until I started adding different veggies to the mix. This pasta carbonara is comforting, but also incorporate the brightness of some of my favorite springtime veggies. Since today is the first day of spring, this recipe is a nice one to transition into the new season. 

To keep the birthday celebration going and to celebrate the welcome of spring, you can whip up this recipe in no more than thirty minutes.

We hope you enjoy it, preferably in the company of someone who makes you laugh!

Pasta Carbonara with Spinach and Peas

This pasta dish can be made in an easy 30 minutes (or less) for a simple, yet elegant dinner at home. You can toss in extra veggies if you like and even add some grilled chicken or shrimp.

Ingredients:

½ pound whole wheat pasta noodles, such as spaghetti

3 egg yolks

2 tablespoons extra virgin olive oil

4 cloves garlic, minced

½ teaspoon red pepper flakes

1 cup frozen peas

3 heaping cups fresh spinach

1/3 cup Parmesan cheese

Black pepper, to taste

Instructions:

1.     Cook the pasta according to instructions on the package.

2.     Beat the egg yolks and add 1/2 cup of the starchy water you’re using to cook the pasta. 

3.     Meanwhile, in a large skillet or pot, sauté the olive oil, garlic, red pepper flakes, and peas over medium heat for about 2 minutes.

4.     When the pasta is finished cooking, add the pasta to the skillet or pot. Pour the egg mixture over the pasta and toss quickly to coat the pasta (without cooking the eggs!)

5.     Remove the pasta from the heat and stir in the Parmesan cheese and fresh spinach until the spinach wilts. 

6.   Portion out into individual bowls and season with black pepper and additional Parmesan cheese, if desired.

Cheesy Crustless Mini Quiches

I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes. I was not additionally compensated for my time.

I take my Academy Award watching very seriously.

And being such a devote viewer usually involves a little bit of homework. I watch the nominated movies ahead of time, my friends and I cast our votes among one another (it's a pretty fierce competition),  and then I plop myself firmly on the sofa so I can watch from the beginning of the red carpet until the closing credits.

The Academy Awards are my SuperBowl. The dresses, the speeches, the shameless jokes – I love it all.

It’s funny to think that growing up in Edmonton, Alberta, Canada, something as Hollywood as the Oscars seemed to be from an entirely different world. Now, I live 30 minutes away from the infamous Kodak Theatre; ten years later, that thought still is somewhat surreal.

But, even though my location is a variable (Edmonton vs. Los Angeles), the process of how I watch the Oscars hasn’t changed one bit (sofa + sweatpants + good food). It’s so comforting to know that no matter how much life may change, some things remain constant.

Wherever you are on the night of the Academy Awards, I hope you enjoy a bite of an extra cheesy crustless quiche. I’ll be eating them, too. 

These quiches can make any occasion feel special. I chalk it up to the Cabot Cheese; I used Cabot Alpine Cheddar Cheese for this recipe, which has a nutty, smooth, melt-in-your mouth taste. I love Cabot not only because their products taste truly amazing, but also because 100 % of their profits go directly to the 1200 family-owned farms that work together in the Cabot Creamy Cooperative to make such irresistible cheese. That warms my heart; just like the Academy Awards "Best Actor" and "Best Actress" speeches.

Cheesy Crustless Mini Quiches

Makes 10-12 crustless quiches

Simple to make, these healthy, mini quiches are fun to serve (and eat!) at your Game Day celebration, movie night, or Oscar party. 

Ingredients:

5 eggs

3 egg whites

1 cup reduced-fat milk 

6 ounces Cabot Alpine Cheddar Cheese, grated 

2 cups spinach, chopped

6 basil leaves, chopped

pinch of salt & black pepper

Directions:

1.     Preheat oven to 375 degrees. Spray or grease your muffin tin; set aside.

2.     In a large bowl, beat eggs and milk together.

3.     Add in chopped spinach, basil leaves, cheese, salt and pepper; fold in ingredients to combine.

4.     Distribute mixture evenly among muffin cups (~1/2 cup portion each).

5.     Bake for about 20-25 minutes.

6.     Remove from oven and allow to cool for about 5 minutes on a rack.

Enjoy, preferably with those you love.

An InLinkz Link-up

Leafy Green Vegetables Take the Spotlight

Spinach and kale, Swiss chard and collard greens—these leafy greens pack a powerhouse of health-protective nutrients.

Perhaps Popeye was doing his body right when he ate spinach to replenish his superhuman strength. Green leafy vegetables are chock full of phytochemicals, vitamins, and minerals. In fact, many health professionals believe that leafy green vegetables deserve a special focus in the produce world for the volume of nutrients tucked into their low-calorie, low carbohydrate, low-glycemic index package. The U.S. Department of Agriculture recognizes the benefits of dark green vegetables on the basis of color, and recommends incorporating at least three cups (cooked, or 6 cups raw) in your diet every week, based on 2,000 calories per day.

Glorious vitamin-rich greens. The nutritional perks of leafy green vegetables are bountiful. Greens, such as collard and mustard greens and spinach, are rich sources of vitamins A, C, K, and folate— a water-soluble B vitamin that supports cell production, such as for hair, skin and nails, and may protect against cancer and neurological and cardiovascular diseases. Many varieties of vegetables supply 20 to 30 percent of your daily recommendation for calcium in a one-cup cooked serving.


Protective plant compounds. A host of health-promoting phytochemicals, such as betalains, quercetin, and carotenoids, including lutein and zeaxanthin, are found in leafy green vegetables. Consumption of lutein, for example, has been found to protect against the risk of age related macular degeneration, according to a 2012 review published in the British Journal of Nutrition. Quercetin appears to have anti-inflammatory ability, which may help protect against the development of atherosclerosis, a root of heart disease, as reported in a 2013 study in the Journal of the American College of Nutrition. And researchers from Italy found that betalains have remarkable potential to protect against oxidation.

Get your greens. All of these antioxidants and nutrients in leafy green vegetables work together to fend off disease. Consumption of these vegetables is linked to protection against mental decline, and improved heart, bone and eye health. At about 25 calories per one cup serving (uncooked), adding leafy green vegetables to your daily diet is an excellent way to promote optimal long term health.

 

Vegetable	Culinary Tips	Star Nutrients*	Health Benefits
Collard greens	Steam or sauté as a side dish or add to soups	Fiber, vitamins A, C, and K, folate, calcium, and manganese, quercetin,	May protect against heart disease and cancer, maintains healthy bones, supports digestive health
Kale	Steam or sauté as a side dish, add to soups and stir-fries, or use raw in salads	Vitamins A, C, and K, manganese, glucosinolates	May help boost immune function and protect against cancer
Romaine Lettuce	Serve raw in salads, add to sandwiches, or use to wrap fillings	Vitamins A, C, and K	May help boost immune function, supports digestive health
Mustard Greens	Steam or sauté as a side dish, add to soups, or use raw in salads	Vitamins A, C, and K, folate	May help boost immune function and protect against cancer and heart disease
Spinach	Use raw in salads; add to soups, casseroles, pasta dishes, and side dishes.	Fiber, vitamins A, E, and K, folate, riboflavin, calcium, iron, magnesium, and manganese, lutein and zeaxanthin	Maintains healthy bones and eyes
Swiss chard	Use raw in salads or boil, roast or sauté as a side dish	Vitamins A, C, and K, iron, magnesium, potassium, manganese,	May help with blood sugar regulation, supports bone health
Turnip greens	Steam or sauté as a side dish, add to soups and pasta dishes	Fiber, vitamins A, C, and K, folate, calcium, and manganese	Maintains healthy bones, supports digestive health
Watercress	Serve raw in salads or add to sandwiches	Vitamins A, C, and K	May help boost immune function and protect against cancer
*At least 10% of the DV, based ½ cup cooked or 1 cup raw serving; Source: USDA

                                                 

This article was written by McKenzie for the February 2014 issue of Environmental Nutrition.

Get your dose of leafy greens with some of our recipes:

Kale Salad with Fennel, Radish & Toasted Pumpkin Seeds

Wild Rice & Massaged Kale Salad (with Pomegranate Seeds)

Kale & Walnut Pesto

Kale & Banana Smoothie

Spinach and Basil Pesto, Roasted Tomato & Ricotta Pizza

Creamy Mushroom & Spinach Pasta