Feel and Look Younger

Melissa d’Arabian host of food network’s Drop 5 pounds gives us tips on how to look and feel younger.  Here is the recipe she mentioned on air.

Pasta Primavera
Recipe courtesy Good Housekeeping, 2012

12 ounces whole wheat- or Jerusalem artichoke-flour spaghetti 
1 tablespoon olive oil
1 medium (6- to 8-ounce) onion, finely chopped
3 cloves garlic, finely chopped
1 pint grape tomatoes
12 ounces asparagus, trimmed and cut into 2-inch pieces
1 medium zucchini, cut into half-moons
1/4 cup water
Salt
1 can no-salt-added garbanzo beans (chickpeas), rinsed and drained
1 medium carrot, grated
1/4 ounce Parmesan cheese, grated (about 2 tablespoons)
2 tablespoons fresh lemon juice
Fresh basil leaves, for garnish

Heat 6-quart saucepot of water to boiling on high. Cook pasta as label directs.

Meanwhile, in 12-inch skillet, heat oil on medium. Add onion and garlic; cook 2 to 3 minutes or until golden, stirring occasionally. Add grape tomatoes; cook 5 minutes or until beginning to soften. Add asparagus, zucchini, water, and 1/4 teaspoon salt. Cover and cook 5 to 7 minutes or until tomatoes begin to burst. Stir in beans and carrot; cook 2 to 3 minutes or until beans are heated through.

Reserve 1/2 cup pasta cooking water. Drain pasta; return to saucepot and add vegetable mixture, Parmesan, lemon juice, reserved cooking water, and 1/4 teaspoon salt; toss until combined. Divide among serving bowls; garnish with basil.

Yield: 4 servings
Active Time: 35 minutes
Total Time: 35 minutes
Ease of preparation: easy

Nutritional Information 
(per serving)
Calories	495
Total Fat	6g
Saturated Fat	1g
Cholesterol	2mg
Sodium	375mg
Total Carbohydrate	95g
Dietary Fiber	18g
Sugars	--
Protein	22g
Calcium	--