At the start of 2013 I decided that my new year’s resolution would be to be better at life. While I’m still terrible about keeping my room organized, I have been good about making a conscious effort to be more healthy. I signed up for a gym membership and committed myself to going the easily achievable two days a week. A few weeks ago, I upped that to three days a week because I downloaded the Couch to 5K app, and it assumed a three-day workout week. I wasn’t originally planning to run a 5K, but after feeling like the elliptical wasn’t doing anything I wanted to try running, and a friend recommended that app as a good way to ease into it.
At the start of week three, when I was finding the app challenging yet doable, my false confidence propelled me to sign up for an actual 5K at the Bronx Zoo (you can donate to the elephants here). Naturally, at week four, after committing, the app took a turn for the HOLYOMGHOWAMIGOINGTODOTHIS. It turns out that running for 5 minute intervals is a lot harder than running for 3. Right now I’m just hoping it gets easier and that by race day I can actually run most of the race, but I’m very nervous!
In the meantime I am rewarding my post-run ravenous self with meals that are filling but not too unhealthy, like this veggie-packed pasta dish. Since the vegetables are the focus, this would be incredibly easy to make with your favorite gluten-free pasta (speaking of, what’s the best kind?).
Spring Greens Pasta
3 cups broccoli florets (I just use one package of Trader Joe’s organic florets)
2/3 cup frozen peas
4 to 6 handfuls of baby arugula
3 largeish garlic cloves, minced
1 package fresh spinach pasta, or 3/4 lb of your favorite gluten-free pasta
1/2 cup grated Parmesan cheese, divided
red pepper flakes
Bring a large pot of water to boil. While water is boiling, heat enough olive oil to comfortably cover the bottom of a large skillet over medium heat. Add broccoli and enough salt, pepper, and red pepper to a bit stronger than your tastes. Cook for 2 minutes, then add garlic. Cook, stirring occasionally, until broccoli is browned in places. You may need to add more olive oil as the broccoli absorbs it.
When water is boiling, add some giant pinches of salt, then pasta. Add peas one minute before pasta is done. Scoop out some of the pasta water (I use a juice glass), then drain pasta and peas and add them to the skillet with the broccoli. Add some large splashes of pasta water, the arugula, and half the cheese, and stir until all is combined and arugula is wilted. Taste for seasoning and add more if necessary. Divide into bowls and top with more olive oil and the rest of the cheese. Enjoy!
Now you tell me: what’s the best brand of gluten-free pasta?