April 27, 2014

Guilt-Free Farmer's Market Pasta

While I try and limit the amount of carbs I consume, sometimes a girl just needs a big bowl of pasta. Incorporating fresh vegetables into meals is important so when I came across this recipe, full of fresh farmer's market veggies, I decided to give it a whirl. 

I don't often cook with leeks but was eager to try a new ingredient. Leeks (an allium vegetable similar to garlic and onion) are full of vitamin K (also found in leafy greens) and folate (which helps protect your heart and blood vessels). Leeks are also a good antioxidant that help fight free radicals that contribute to disease and aging. 

I strayed from the original recipe a bit and left out the feta, capers and spices, but it still turned out to be insanely delicious and filling. Next time, I might include chicken breast or chick peas for added protein. 

Farmer's Market Pasta
Serves 2


- 1 leek stalk 
- 4 small shallots 
- 1 medium zucchini
- 6 to 8 small mushrooms
- 6 to 8 kale leaves 
- 2 tsp olive oil 
- 1/4 cup chicken broth  
- 2 cups dry brown rice pasta
- fresh ground pepper 


Bring 6 cups of water to a boil. Add 2 cups of dry brown rice pasta and cook according to package directions.

Using only the white and pale green part of the leek, thinly slice them. Peel the shallots and thinly slice them, as you did the leeks. Heat 1 teaspoon of olive oil in a frying pan on medium heat and add the sliced leeks and shallots. Cook for 1 minute and then add 1/4 cup of chicken broth. Continue cooking for about 5 minutes, stirring often. 

While the onion mixture is cooking, slice the zucchini in half lengthwise, and thinly slice it. Add the zucchini to the pan, mixing it in with the onions. Season with fresh ground pepper to taste. (I like lots!)

Next, wash and dry the mushrooms and thinly slice them. Add them to the pan with the onions and zucchini and let cook for another 5 minutes, stirring often. 

De-stem, wash and dry the kale. roughly chop it and add it to the pan. Give it a quick stir and remove from heat. The kale will wilt from the heat of the vegetables. 

Place 1 cup of cooked brown rice pasta in a bowl. Top with a generous helping of the vegetable mixture. Drizzle with olive oil and serve.