Not-So-Paleo Pasta Primavera
Happy Tuesday Loves!
OOOOO this post is gonna piss off some Paleo purists and guess what, GOOD! I'm actually going to save my rant about that for another time, the negative energy that comes up for me on this topic is enough to put a kink in a beautiful morning. Just know that I'm really sick of people shaming other people for not being "Paleo perfect." Chill out and eat some damn grass fed cheese once and a while!
Switching gears.... It's Tuesday, I just made a fresh cup of organic, fair trade coffee in my french press. The sun is shining, I can see the gorgeous Santa Barbara mountains and I'm in my snuggly bath robe. Ahhh, bliss! Question for you: If you could design your PERFECT day, what would it look like? Where would you be? Who are you with? What do you see, smell and hear?
Write that shit down. Trust me, because I wrote mine down about a year ago and it literally happened yesterday!
Sometimes you just need to have a really yummy Not-So-Paleo dish up your sleeve. It always tastes better when I make my own "treat meal," especially since I know I use quality ingredients, unlike some restaurants. Anyway, this Not-So-Paleo Pasta Primavera is so damn delicious, Jeremy LOVED it! PS - you can add any garden veggies that you want! I actually almost added some kale toward the end but I had already put in the kitchen sink so I opted out.
Not-So-Paleo Items (and they're all optional!)
- Fresh, Organic Sweet Corn (Come on, summertime?! Fresh corn!? There are worse things!)
- Fresh English Peas (Technically legumes but I miss the sweet, fresh pop of fresh peas in my mouth)
- Grain and Corn Free Quinoa Pasta (I actually seem to do really well with quinoa products, I've done some trials and this is the best pasta I've found and it doesn't hurt me)
- Grass-Fed, Raw Parmesan Cheese (So much yum, salty, creamy parm. Sometimes you just gotta have it!)
A perfect summer time treat with loads of veggies.
- fresh ground turkey - 2 lbs
- corn - 1 ear, kernels cut off the cob
- fresh peas - 1 cup
- red bell pepper - 1/2, thinly sliced
- yellow bell pepper - 1/2, thinly sliced
- orange bell pepper - 1/2, thinly sliced
- white onion - 1, diced
- garlic - 5 cloves, chopped
- broccoli - 1 head, cut into bite sized florets
- zucchini - 1, halved and sliced
- large carrots - 3, bias cut
- Handful of fresh parsley - chopped
- Handful of fresh basil - chopped
- large heirloom tomato - 1, diced
- chicken broth - 1 cup
- white wine - 1 cup
- herbs de provence - 2 tbsp
- freshly grated, raw, grass fed parmesan cheese - 1 cup
- EVOO - 4 tbsp
- Pink salt and Pepper
- grain and corn free quinoa pasta - 1 package, cooked according to instructions
- In a large sauté pan, head 2 tbsp of EVOO with the broccoli florets and carrots.
- Sauté for 10 minutes until slightly softened, remove from pan and set aside.
- Add the ground turkey and herbs de provence. You may need another splash of EVOO if your turkey is really lean.
- Brown for 10 minutes until just cooked through, remove from pan, set aside.
- Add 2 more tbsp EVOO to the pan, add the onions and garlic and sweat for 10 minutes.
- Add all of the other vegetables except the basil, parsley and tomato (corn, peas, zucchini, bell peppers) and sauté for another 10 minutes until tender.
- Add the turkey and the broccoli/carrot mix.
- Add the broth and the wine, 1/2 of the parmesan cheese and bring to a boil to reduce.
- Taste and add some salt and pepper.
- Dish up the quinoa pasta, add the primavera mix, top with a drizzle of EVOO and parm. VOILA!
Prep your quinoa pasta before hand, making sure you add some EVOO right away after it's drained.
Live to Thrive,
LaurenAdd to Favourites