Lean and Mean

In our household, we try to make our weeknight dinners a bit healthier. Don't get me wrong, the olive oil flows and the wine is sipped, but we try to incorporate more lean meats and vegetables during the week.  This is our routine not only because we want to eat in a healthful way, but, more importantly, so we can indulge all weekend without feeling guilty!  Pasta is something that we rarely eat during the week, mainly because it is usually quite heavy.  Never being one to deprive myself too much, I set out to create a lighter pasta dish for dinner this week.  The words "light" and "pasta" don't always go hand-in-hand, but with a few creative tweaks, it is achievable. Whole wheat pasta is delicious, full of fiber and filling.  Use fat free greek yogurt to make a surprisingly creamy sauce.  Add tons of vegetables to give your pasta vitamins and amazing summer flavor.  Prepare this pasta, pour yourself a cold glass of white wine and dig in. It's about time we all started enjoying pasta during the week, without the guilt.

Green Summer Pasta
Serves 4 (or 2 with leftovers for lunch the next day)

2 Tbsp olive oil
2 leeks, chopped into half moons, rinsed well
4 cloves garlic, chopped
1 cup of corn kernels (from 1-2 ears of fresh corn or use frozen)
1 cup fresh or frozen peas
1/2 cup dry white wine (I like a citrusy Savignon Blanc here)
3/4 lb whole wheat linguini (3/4 box)
2 large handfuls fresh arugula
3/4 cup fat free greek yogurt
Juice from half a lemon
3 Tbsp chopped fresh Italian parsley
1/4 cup grated Parmigiano Reggiano (optional)
salt and pepper

Bring a large pot of water to boil with a handful of salt.  Add the pasta and cook to al dente, according to the directions on the box.

While the pasta is cooking, heat the oil in a large saute pan over medium-high heat.  Add the chopped leeks and garlic.  Season with salt and pepper. Cook until leeks are softened, 3-5 minutes. Reduce the heat to medium.  Add the wine, corn kernels and peas.  Stir together and cook for one minute.  Once the pasta is cooked, incorporate it right into the sauteing vegetables with about a 1/2 cup of the pasta water.  (The starch from the pasta water will help the yogurt form a sauce).  Add the yogurt and toss everything together until all of the pasta is coated with the creamy sauce.  Season again with salt and pepper to taste.  Turn the heat off and gently mix in the arugula, lemon juice, Parmigiano Reggiano (if using) and 2 Tbsp of the chopped parsley.  Once plated, top pasta with the remaining chopped parsley.

Note:  Please feel free to substitute your favorite veggies for what I've included above.

My husband Dave loves leeks, but chopped onions would work equally well in this dish.

Locally grown sweet corn.  

Fresh parsley brightens up so many dishes - I put mine in a glass of water to keep it fresher, longer.

Green, creamy and lovely.