You guys know I seriously love my carbs. So it’s probably no surprise that pasta is one of those foods I frequently turn to for a quick weeknight dinner or a cozy, comforting meal with friends. It’s inexpensive and quick to prepare, not to mention totally, completely and utterly satisfying.
Especially when it’s coated in good-for-you superfoods.
Lately I’ve been trading jarred tomato sauce for more satisfying, vitamin-rich pesto–particularly those made with dark leafy greens. I find pine nuts, cheese and olive oil give pesto a little more staying power than your average tomato sauce, adding a dose of healthy mono- and polyunsaturated fats to a comforting bowl of carbs. When I’m pressed for time and fresh out of the homemade kind, my go-to has been this Superfood Pesto from Three Bridges.
A San Francisco-based company with a delicious line of refrigerated meals, pastas and sauces made from fresh ingredients, Three Bridges prides themselves in making good-for-you convenience foods that are minimally processed, free of hydrogenated oils, artificial colors and preservatives and that are made with premium, natural and organic ingredients.
Just the other night I used their delicious Superfood Pesto to make a nourishing meal for two (well, 4 if you count the leftovers) in under 20 minutes. While the pasta boiled away on the stove, I quickly sauteed some mushrooms and roasted a container of grape tomatoes in our little toaster oven. Once the pasta was done, everything, including the pesto, went into the pot for a good stir.
Let me just say, this veggie-packed pasta lasted about three minutes on the table. It was so tasty the hubs and I even licked the green flecks of kaley goodness from the bottom of our bowls–the true sign of any seriously good meal.
Whether it’s homemade or made for you, nutrient-rich superfood pesto is a great way to liven up any bowl of linguine and give it a nutritional upgrade in no time. Cook up and throw in whatever veggies you have in the fridge for extra good-for-youness! Oh, and the next time you’re pressed for time but don’t want to compromise health or freshness for convenience, definitely check out Three Bridges. (Shopping Tip: You can find them at Safeway, Target and Fresh & Easy)
12 ounces fettuccine or linguine DIRECTIONS Bring a large pot of water to a boil and cook pasta according to package directions. When done, drain and return pasta to the pot. While the pasta cooks, prepare the tomatoes and mushrooms. Preheat oven (or a small toaster oven with a “roast” or “bake” setting) to 400F. Place tomatoes on a piece of foil, drizzle with half of the olive oil and toss until well coated to minimize sticking. Lightly sprinkle with salt and roast tomatoes for 20-25 minutes, until skins are shriveled and slightly browned. While tomatoes roast, cook the mushrooms. Heat a small skillet over medium-high heat, then add remaining oil (1/2 tablespoon) to the pan. Once hot, cook mushrooms until tender, about 5-8 minutes. Resist the urge to stir them constantly and they will brown nicely. When pasta, tomatoes and mushrooms are done, add tomatoes, mushrooms and pesto to the pot and mix well. If pasta has cooled, place pot over medium heat and stir every minute or so until hot. If desired, top with toasted pine nuts, shaved Parmesan and serve immediately.
3/4 cup (1, 7-ounce container) Three Bridges Superfood pesto (or make your own!)
20-25 small mushrooms, cleaned and halved
1 pint grape tomatoes, rinsed and halved
1 tablespoon olive oil, divided
Salt & pepper to taste
Fresh Parmesan cheese & toasted pine nuts for garnish
A special thanks to Three Bridges for bringing you today’s delicious recipe!
Got any other tips for giving pasta a nutritional upgrade? Let’s hear ‘em!
Fantastic recipe Elle! Love the mushrooms and tomatoes!
I could see myself eating this whole dish in one go! I love kale-based pesto sauces!
What I’m most impressed with is that you roast things in a toaster oven. That seems so easy hehehe. I don’t have a toaster oven, but would definitely try that out. I’m a big pasta person, and try to use spaghetti squash a lot, but also love a good whole wheat penne topped with vodka sauce.
Sure looks YUM-MY (as Jack would say ) !!!!!
Keep those great recipes and cooking tips coming .