Whole Wheat Pasta with Asparagus, Peas, Feta and Mint

Menu:
Whole Wheat Pasta with Asparagus, Peas, Feta and Mint || Vegetarian Times, April 2009

Whole Wheat Pasta with Asparagus, Peas, Feta and Mint
Serves 6 (or 4 hungry people)

12 oz. whole-wheat pasta shells
1 lb. asparagus, cut into 1-inch pieces
1 ½ cups fresh or frozen baby peas
2 Tbs. garlic oil, such as Garlic Gold (NOTE: I did not have this so used olive oil and garlic)
3 green onions, thinly sliced (⅓ cup)
1 cup sliced fresh basil
½ cup coarsely chopped fresh mint
1 Tbs. grated lemon zest
3 oz. feta cheese, crumbled (¾ cup)

1. Bring large pot of water to a boil. Add asparagus, and cook 4 minutes, or until crisp-tender. Remove asparagus with slotted spoon; transfer to serving bowl.

2. Add pasta to boiling water; cook 5 minutes. Add peas, return water to a boil, and cook 2 minutes. Drain pasta and peas, reserving 1/4 cup cooking water, and return pasta and peas to pot. Stir in reserved cooking water, asparagus, garlic oil, green onions, basil, mint, and lemon zest. Season with salt and pepper, if desired; transfer back to serving bowl; and sprinkle with feta cheese, if using.

NOTE: Even the boys, who say they don't like pasta, had seconds of this.

Spinach Frittata

Menu:
Spinach Frittata || Real Simple
Mango, Orange, Kiwi & Strawberry Fruit Salad

NOTE: Trying to keep it light since we had one hour between soccer and tae kwon do tonight. This was another hit with the kids! My 7 year old ate three pieces of Frittata.

Ingredients
4 cup fresh spinach
8 egg whites
4 egg yolk
1/2 teaspoon black pepper
12 tablespoons part-skim ricotta

Directions:

Heat oven to 350° F.

Pour about 1/2 inch of water into a small saucepan and bring to a simmer over medium-high heat. Fit a steamer basket in pan. Place the spinach in the steamer, cover, and steam until the spinach is wilted, 1 to 2 minutes.

In a medium bowl, whisk together the egg whites, yolk, and pepper. Stir in the steamed spinach. Pour the mixture into a 6-inch nonstick ovenproof skillet.

Top with spoonfuls of the ricotta and bake 12 to 15 minutes or until set. Using a rubber spatula, slide the frittata onto a plate; sprinkle with more pepper (if desired).

Turkey Meatball Pitas

Menu:
Turkey Meatball Pitas || Women's Health
Herbed Sugar Snap Peas
Prep time: 8 minutes || Cook time: 5 minutes

1 Tbsp olive-oil
8 Tbsp low-fat tzatziki or yogurt dip*
4 c baby spinach leaves
12 fresh or frozen precooked turkey meatballs (plain or home-style)
1 Tbsp allspice
1 Tbsp oregano
4 whole-wheat pita pockets, cut in half
1 Tbsp mint flakes
1. If needed, arrange meatballs on a plate and microwave about 2 minutes on defrost setting.

2. Place olive oil in a large skillet over medium heat. Add mint, allspice, and oregano; mix. Break meatballs into small chunks and add to skillet. Cook for 5 minutes, stirring frequently.

3. Stuff pita pockets with baby spinach leaves. Spoon turkey mixture into pita and top with a dollop of tzatziki or yogurt dip. (*If you can't find prepared low-fat tzatziki or yogurt dip, make your own by mixing 1 cup plain nonfat yogurt, 1 teaspoon garlic powder, and 1/4 cup minced cilantro.)

Herbed Sugar Snap Peas

12 oz. fresh sugar snap peas (NOTE: make sure they are stringless or you remove the strings)
1 t. olive oil
1 t. chopped garlic
1 t. thyme

1. Steam peas in microwave or steamer until tender-crisp.

2. Drain water. Add oil, garlic an thyme and toss.