We’re so pleased to have a guest post from the fabulous Grania O’Brien. If you like this yummy recipe, head on over to her blog for some more inspiration and foodie delights. Here’s what she says:
Who said that making something healthy for dinner couldn’t be quick? This light, summery dish definitely ticks both boxes and is perfect to enjoy with a glass of the naughty stuff on a warm summer evening.
Top Tip: you might be tempted to forget the lemon. Don’t. It brings together the flavours beautifully.
Ingredients (For 2, with enough left for tomorrow’s lunch)
- 200g of your favourite pasta
- 2 courgettes, grated or sliced finely
- 1 onion, sliced
- half a lemon, squeezed
- good extra virgin olive oil
- toasted pine-nuts, optional
1. Boil the pasta according to the packet instructions.
2. In the meantime, saute the onions in a little oil. When soft and translucent, add the cooked pasta. Add a drizzle of olive oil and the grated courgette. Mix through quickly.
3. Remove from the heat. Add the lemon juice, toasted pine nuts and season to your taste with salt and pepper. (Don’t add the salt while over the heat. It will make the courgette ‘soggy’.)
Serve this with a simple lovely fresh salad full of bright green salad leaves, red tomatoes and green cucumbers .
The USDA has just released MyPlate – the US Government’s nutritional guidelines as endorsed by the First Lady, Michelle Obama. This is the new, simplified take on the Food Pyramid.
Making the recommendation visual was important. It makes it easier to understand and also remember when putting together your meals. For more information, go to the MyPlate website at: www.choosemyplate.gov
Remember to eat plenty of fruit and veg with every meal. It should make up half your plate according to the MyPlate diagram below! Who are we to argue with the powers that be? 😉
Photo Credit: USDA MyPlate website