Tags: Healthy Kids Little Foodies Pasta People Quick Recipes Weekday Meals
The boys call this “Mama’s Green Pasta” because everything in it is green–they’re not big fans of green food. But it’s not completely green: the pasta isn’t green, the pancetta is pink, and let’s not forget that lovely golden yellow egg yolk. No, the colors in this one are more reminiscent of a “Spring Pasta”. But alas, “Green Pasta” it shall be called.
We’re pasta people, and I can get the boys to eat a lot more “green stuff” when it’s mixed with delicious, perfectly al dente pasta. This recipe is a prime example: Zucchini, peas, and parsley–all green but all inhaled by my little dudes.
Mama – 1, Boys – 0
The base of this pasta is my very favorite Aglio e Olio recipe–oil and garlic pasta. I make Aglio e Olio a LOT but needed a version that made me feel less guilty about consuming it so often. While Aglio e Olio isn’t exactly unhealthy, it does lack in the healthy veggies area. This is a wonderful alternative.
You can use whatever veggies you prefer–sweet summer corn would be amazing–but I strongly suggest you add the poached egg on top. Runny eggs and pasta are just a match made in the heaven.
Enjoy!
MAMA’S GREEN PASTA
- 3 Tbsp good olive oil
- 4 oz pancetta, chopped small
- 8 garlic cloves, minced
- 1 medium zucchini, diced
- ¾ cup frozen peas, thawed
- I bunch fresh parsley, minced
- Red pepper flakes *optional
- Butter, a generous tablespoon
- Juice of one lemon
- 1 lb dried pasta
- Parmesan Cheese, grated
- Reserved pasta cooking water
*NOTE: The most important thing to remember about this dish is that it’s completely customizable. Adjust the recipe to suit your tastes or the tastes of those you’re cooking for. For example, when I’m making it for the boys, I’ll skip the red pepper flakes. If I’m making it for Adrian, I’ll cut back or completely skip the lemon. If I made it for my sister, I’d skip the parsley. If I made it for my mom, I’d cut WAY back on the garlic.
**ONE MORE NOTE: This dish cooks FAST so make sure all your prep work is done before you even turn on your stove. It also helps to start your sauce as soon as you’ve poured your pasta into the boiling water. If you do that, your pasta will be ready just in time to add it to the sauce.
HOW TO:
– Bring a large pot of salted water to a boil over high heat. Cook pasta very al dente (pasta will continue to cook in sauce) Reserve the pasta cooking water.
– While the pasta is cooking, heat the olive oil in a large skillet over med/high heat.
– Once the oil is nice and hot add the pancetta and cook until golden. Add the garlic and cook until just fragrant. Add the zucchini, peas, parsley, and red pepper flakes. Cook until the zucchini is al dente and the peas have warmed through.
– Moving very quickly, add the butter and lemon juice.
– Once the butter has melted, add the pasta, a cup of the starchy pasta cooking water, and a generous helping of parmesan cheese (or salt to taste if you don’t have parmesan). Toss until the sauce thickens and pasta reaches “true” al dente.
– Serve immediately and prepare to be amazed!
***Ok I lied…ONE MORE NOTE: I like to add a poached egg because we’re egg people. The runny yolk makes it super rich and heavenly. It’s our preference.
