This creamy fettuccine is the perfect summer dish. It’s fresh and full of flavor, and it’s made without any dairy or gluten! The bean pasta is gluten-free and provides a lot of fiber and protein, making this dish nutritious and delicious.
Here’s the recipe:
About the Author: Maria Marlowe is an Integrative Nutrition Health Coach who has helped thousands of people improve their health by optimizing their diet. She has created meal plans and programs to help you lose weight, clear up acne, and spend less time in the kitchen yet still eat healthy.
She has been featured in Vogue,The New York Times,NBC,Well + Good, and more. Her first book,The Real Food Grocery Guide, will teach you how to eat healthy without going broke.
Check out her site,www.mariamarlowe.com, or follow her onInstagram @MariaMarlowe andFacebook for more healthy recipes.
Benefits
Bean pasta is a great gluten-free alternative to wheat pasta as it has a similar taste and texture but significantly more fiber and protein. This mung bean fettuccine provides 11g of fiber and 22g of protein per serving! Arugula is a slightly bitter dark leafy green that is a good source of Vitamin K (for bone and heart health) Vitamin A (for skin and eye health) and folate (helps the body make new cells) Lemon is a refreshing source of Vitamin C and phytochemicals called limonoids, which have been shown in laboratory tests with animals and with human cells, to help fight cancers of the mouth, skin, lung, breast, stomach and colon.
Here’s the recipe:
Fettuccine with Lemon Cream Sauce
Ingredients: PASTA 1 box Explore Cuisine Mung Bean Fettucine 4-6 cups organic baby arugula 1-2 cups frozen peas (optional) LEMON CREAM SAUCE 6 Tbsp. tahini 6 Tbsp. fresh lemon juice (from about 2 lemons) 2 Tbsp. water ¼ tsp. pink salt (or more to taste) fresh cracked black pepper, to taste Zest of 1 lemon (divided in half) Instructions:- Bring pot of water to a boil, and cook pasta according to directions. Put the arugula in a large mixing bowl. If using the peas, add them to the pot about 5 minutes before the pasta is done, to cook together.
- Meanwhile, in a bowl, whisk together all of the lemon cream sauce ingredients (only use one half of the lemon zest) with a fork, until a smooth, creamy consistency is formed.
- When pasta is done, drain, add to the bowl with the arugula, top with the cream sauce, and mix well, until everything is coated. Taste, and season with additional pink salt and fresh pepper as needed. To serve, sprinkle the remaining lemon zest over the dish.
About the Author: Maria Marlowe is an Integrative Nutrition Health Coach who has helped thousands of people improve their health by optimizing their diet. She has created meal plans and programs to help you lose weight, clear up acne, and spend less time in the kitchen yet still eat healthy.
She has been featured in Vogue,The New York Times,NBC,Well + Good, and more. Her first book,The Real Food Grocery Guide, will teach you how to eat healthy without going broke.
Check out her site,www.mariamarlowe.com, or follow her onInstagram @MariaMarlowe andFacebook for more healthy recipes.
