Taste
Easy Healthy Recipes: Healthy Olive Oil Pasta Recipes
Need a quick and delicious dinner to make tonight? These two recipes use extra virgin olive oil and loads of healthy ingredients to lighten up classic pasta dishes. Whether sautéing, blending into a sauce or drizzling over a finished dish, Bertolli® Extra Virgin Olive Oil is a simple way to boost any dish’s flavor and nutrition. Enjoy it in the pasta recipes, below.
Avocado Pesto Pasta
By Claire Cary of @eatwithclarity
Ingredients:
- 1 lb. pasta of choice
- 2 large ripe avocados
- 1 cup basil, packed
- ½ cup pine nuts
- juice from 1 lemon
- 3 cloves garlic
- ¼ cup Bertolli®Extra Virgin Olive Oil, plus more for serving
- ½ to 1 tsp. sea salt
- black pepper to taste
- optional: handful of arugula
Directions:
- Bring a large pot of water to boil. Cook pasta according to package directions.
- While pasta cooks, add avocados, basil, pine nuts, lemon, garlic cloves, olive oil, salt and pepper to food processor or high-speed blender. Process until smooth.
- When done, drain and rinse pasta. Add to a serving bowl and toss with pesto to combine. Stir in arugula, if desired. Finish with a drizzle of olive oil and serve immediately.
Springtime Pasta with Asparagus, Cremini Mushrooms, Peas & Parsley
By Carrie Walder of @walderwellness
Ingredients:
- Bowtie pasta (enough for 4 people)
- 8 spears of asparagus, chopped
- 5-6 cremini mushrooms, chopped
- 1 cup fresh or frozen green peas
- ½ cup parsley, chopped
- 4-5 Tbsp. Bertolli® Extra Virgin Olive Oil (approx. 2 Tbsp. for sautéing veggies, + more for finishing)
- Salt and pepper to taste
- 1 lemon, to serve
- Freshly grated Parmigiano Reggiano, to serve
Directions:
- Bring a large pot of water to boil. Cook pasta according to package directions.
- In a large pan, heat two Tbsp. of olive oil over medium heat.
- Add cremini mushrooms to pan, cooking for five minutes until starting to brown. Add asparagus and peas to pan; sauté for 10 minutes until cooked through. Remove from heat.
- When ready, drain and rinse pasta. Add to pan with vegetables and cook together for 1 minute, tossing to combine.
- Remove pan from heat. Stir in remaining olive oil, chopped parsley, salt, pepper and lemon juice. Finish with freshly grated Parmigiano Reggiano. Serve immediately.
