I may be Italian but I actually quit eating pasta daily when I also ended my committed relationship with flare jeans. Yes, that long ago. Now thanks to companies using different flours to make their pasta, I have reintroduced it back. Many of these new flours take the ordinary pasta and give it a nutrition makeover by adding more vitamins, protein, and fiber. Making it truly more macrobalanced. For the recipe today, I used Banza chickpea pasta for their #BanzaPlus5 challenge to celebrate National Pasta Month.
The great aspect of using a chickpea flour versus a whole wheat flour is the chickpea flour adds a big dose of protein and a whole lot of fiber. Both tend to lack in many of my client's diets due to various reasons. I tend to counsel many vegetarians who do not think about protein on their plate and I also counsel meat eaters who forget about a crucial nutrient in their diet and opt for low fiber carbs such as rice, bread, and crackers.
I love this recipe so much because it was easy and can either be enjoyed hot or put in the fridge to have as a cold pasta salad.
recipe (serves 4)
-1/2 cup ricotta salata (I used Buf Creamery grass-fed ricotta)
-2-4 cups spinach
-1 cup halved cherry tomatoes
-4 Tbsp. balsamic vinegar
-2 Tbsp. avocado oil
- Bring a large pot of water to boil. Season the water with salt liberally.
- Drop 8 oz. of pasta into the boiling water. Stir occasionally. Make sure to only cook for 6-7 minutes. Then immediately drain the water. Set aside.
-Grab four bowls to build your pasta bowl. Add to each bowl: 1 cup raw spinach, 1 serving pasta, 1/4 cup cut cherry tomatoes, 1 Tbsp. balsamic vinegar, 1/2 Tbsp. avocado oil and 1 oz. of ricotta.
-Eat room temp or place in the refrigerator for pasta bowls for lunch.
Nutrition Facts (per serving): 315 calories, 39 grams carb (15 grams fiber), 17 grams fat, and 21 grams protein.