From Side Dish To Main Course

Orecchiette, fiddleheads & asparagus

with artichokes, chick peas, feta, basil, chives, and lemon 

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Turning a side dish into a main course is as simple as adding a cooked grain. This recipe is a perfect example. Using the recipe for pan-roasted fiddleheads and asparagus as a base, and allowing 1 1/2 cup of vegetables and 1 cup of cooked pasta per person turns this side dish into a substantial meal filled with fiber, antioxidants, plant-based protein, and full of flavour.  Just another reason to make enough for leftovers!

The trick to building a better pasta dish is always to add more vegetables, by keeping the amount of pasta in check (1 cup pasta is 2 portions of grains) and filling up the remainder of the dish with primarily plant-based ingredients, this recipe achieves this. Another way to increase the nutritional profile of your pasta is to choose either whole grain pasta, or smart pasta that has fiber added. Some studies have also shown that cooking your pasta al dente has the added bonus of lowering its affect on blood sugar levels, probably because the body has to work harder to break down the carbohydrates.

This recipe makes enough to feed one very hungry person, or 2 with appetites more on the peckish side. Best served at room temperature,  but right from the pan isn’t so bad either.


Orecchiette, fiddleheads & asparagus

with artichokes, chick peas, feta, basil, chives, and lemon 

Ingredients

  • 1 1/2 – 2 cups leftover pan-roasted fiddleheads & asparagus (full recipe available @ elorabytes.wordpress.com/2017/05/10/spring-eats-fiddleheads-asparagus/)
  • 1 cup cooked pasta
  • 1 cup baby arugula

garnishes: crumbled feta, fresh lemon zest, chives, & basil

 

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