1 pkg (375 g) | CATELLI® HEALTHY HARVEST® WHOLE WHEAT SPAGHETTI |
2 cups (500 mL) | lightly packed fresh mint leaves |
3/4 cup (175 mL) | lightly packed fresh parsley leaves |
1/3 cup (75 mL) | panko breadcrumbs |
3 | cloves garlic |
1 tbsp (15 mL) | capers (or 4 large green olives) |
Pinch | each salt and pepper |
1 tsp (5 mL) | ground cumin |
3/4 tsp (4 mL) | each salt and pepper |
1/3 cup (75 mL) | vegetable broth |
1 tbsp (15 mL) | white wine vinegar or lemon juice |
2 tbsp (30 mL) | canola oil, divided |
1 bunch | Swiss chard, trimmed |
1 | small red onion, sliced |
6 | marinated artichoke hearts, drained and quartered |
1/4 cup (50 mL) | lightly toasted pumpkin seeds |
Crumbled feta cheese (optional) |
1 | Combine mint, parsley, breadcrumbs, garlic, capers, salt and pepper in a food processor; pulse until finely chopped. With motor running, drizzle in broth, vinegar and 1 tbsp (15 mL) oil until smooth. Set aside. |
2 | Chop Swiss chard, reserving stems and leaves separately. |
3 | Cook spaghetti according to package directions. Reserve 1/2 cup (125 mL) pasta water before draining. |
4 | Meanwhile, heat remaining oil in a large skillet set over medium-heat. Add onion and Swiss chard stems, sauté until golden. Stir in leaves. |
5 | Add hot cooked spaghetti, artichoke hearts and pesto to skillet; toss, adding cooking liquid as needed, just until warmed through. Spoon into bowls and garnish with pumpkin seeds and feta (if using). |
Wholesome greens and pasta tossed with a flavourful (almost oil-free!) pesto and toasted pumpkin seeds make a delicious and nutritious entrée.
Tips | Replace the Swiss chard with chopped fresh kale or rapini. |
Replace the pumpkin seeds with toasted walnuts, almonds or hazelnuts. |
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