I put the Catelli SuperGreens pasta to the taste test with my boys, mother in law and my mom. They loved it!
So what was this amazing recipe that I put together? It’s very simple and involves lots of vegetables and for the meat lovers in your family you can add chicken/beef as you wish. The name of the pasta is exactly that, super green. It’s all-natural made with spinach, zucchini, broccoli, parsley and kale! Okay so I know the pasta itself was already packed with veggies but I just couldn’t help it but add more. You can never have enough vegetables! At least I think so!
I chopped up all of the vegetables while I had the Catelli SuperGreens pasta boiling. I’ve only tried a green pasta once before and it was pretty good. However, I did notice that it had a higher amount of sodium in it. Which brings me to why Catelli SuperGreens is so much better! Catelli SuperGreens is low in sodium and fat.
I like to keep my veggies chunky in pasta. It gives it that hearty meal look. I know mushrooms cook a lot faster than zucchini, so you can saute the mushrooms separately or put them altogether and cook on low-medium heat. I used my favourite, the gourmet collection spice blend as a dressing for the chopped vegetables and cooked with olive oil.
Vegetables to saute
Marinade chicken overnight or 30 minutes – 1 hour. I used 1 tablespoon of yogurt, 1/4 tsp chilli powder, half a lemon and 1 tablespoon of chopped garlic for the marinade. I then chopped the chicken breast into cubes and cooked.
At the end when you’re about to serve the dinner add sliced avocado to the side.
For the sauce I just used a store bought rosée that had cheese in it.