My family eats a lot of pasta, as probably most of the households in the world. Just in the U.S. according to The American Pasta Report, commissioned by the National Pasta Association, 75% of Americans eat pasta on a weekly basis.
We can make delicious and simple meal fast and most of all affordable. After âHeartlandPastaâ approached me and asked to try their products I was extremely
Heartland pasta is both healthy and affordable for me and my family. It is low in fat, only 200 calories per serving, great quality for dry pasta and at the same time they have pasta that is gluten-free.
I have to say that I’ve tried many different types of pasta and have so many recipes on my blog but truthfully I really enjoyed the taste, nutritionalÂ valueÂ and the quality ofÂ Heartland Hidden Vegetable Pasta.
It took me about 8 minutes until my spaghetti was done to
the perfection. In the meantime, I combined more delicious ingredients to raise up the nutritional benefits as well as to dress it up so my family can enjoy it even more.
My dinner was on the table in under 30 minutes. The best part is that if you are serving it to the picky kids and non-veggie eaters like my youngest son, there is actually one full serving of vegetables hiding in the pasta.
How awesome is that?
My kids are even eating it without anything, that’s how delicious this pasta is. So next time when you go grocery shopping pick up a box or two of this fantastic and affordable pasta.
Let’s break the ordinary pasta dish and give it an extraordinary taste by starting with this recipe. I know you and your family will love.
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Spaghetti in Peas and Carrot Sauce with Scampi
- 12 oz Â Heartland Hidden Vegetable Spaghetti
- Â½ Tbs. Salt for seasoning the water
- 2 Cups fresh Fava Beans (Â¼ tsp. Salt
- for the water)
- 1 Tbs. Pure Olive Oil
- 1 Lb. Fresh Scampi peeled and divined
- Sprinkle of the sea salt for the scampi
- 2 Tbs. Lemon Juice
- 2 large Organic Carrots
- 1 Cup Frozen Peas
- 3 Garlic Cloves
- 4 Scallions green onions
- 2 small Red Chili Peppers or less
- Â½ Cup packed Cilantro Leaves
- Juice from Â½ Lemon
- Â¼ Cup Pure Olive Oil
- Â½ Cup Whipped Heavy Cream
- 2 Tbs. Water
- Salt and Pepper to taste
Start by washing, peeling and cutting carrots lengthwise, then drop them in the boiling pot of water along with the peas; Boil for 15 minutes.
In a meanwhile, roughly chopped scallions, cilantro, and chili peppers peel garlic and put in the food processor.
Once the carrots and peas are tender but not overcooked, drain and drop in the food processor and add lemon juice, olive oil, whipped cream, water, salt and pepper to taste; Process until it is creamy in texture and lump free.
Boil a large pot of salted water and put the Heartland Spaghetti in; Boil for 8-10 minutes or until it reaches your desired tenderness.
Peel and boil for several minutes Fava Beans; approximately 5 minutes in hot boiling salted (Â¼ tsp. Salt) water.
While the spaghetti and fava beans are boiling peel the scampi, wash, season with a bit of sea salt, cut in smaller pieces (optional) and drop on the hot olive oil greased the skillet. Cook for next 3-4 minutes on each side; once they are done, squeeze lemon juice on the scampi and set aside; Keep few unpeeled scampi per serving for the final plating-Just cook them few seconds longer.
In a large pan put just a drop of olive oil. Put the sauce in stir few times and right from the pot with the tongs take the spaghetti out and drop in the pan. Give the pan good shake back and forth, turn few times if you want with the tongs, add drained fava beans, scampi, cover and it’s ready for serving.
If you have allergies on a scampi or seafood, you can use chicken breast for this dish.
If you cannot find fava beans you may use lime beans but it is optional, although fava beans add amazing amount of nutrition. You may alsoÂ reserveÂ some peas for the final plate presentation.