Kids love noodles, but not so much vegetables. That's why Spaghetti Primavera is such a great way to get your children to eat green. If you involve them in the preparation, you can probably even get them excited about dinner!
This spaghetti recipe is vegetarian too, but if you want a bit of protein, try tossing it with some cooked chicken breast or tofu.
8 oz. whole wheat spaghetti noodles
1 1/2 c. broccoli florets
1/2 zucchini, sliced
4 green onions, chopped
1 c. peas, shelled (frozen works too)
1 tomato, chopped
1 T. butter
2/3 c. heavy cream
1/3 c. vegetable broth
1/4 c. Parmesan cheese
1 T. lemon juice
salt and pepper to taste
Cook the spaghetti noodles according to directions. Drain and set aside.
Steam broccoli and zucchini over boiling water in a covered saucepan about 4-6 minutes, until tender crisp. Don't over cook!
In a large saucepan, melt the butter and saute the green onions 1-2 minutes. Stir in peas for an additional minute. Add tomato, plus pre-steamed broccoli and zucchini and continue sauteeing for another minute. Stir in the cream, vegetable broth, lemon juice and Parmesan cheese. Continue to cook over low heat for 3-4 minutes. Season with salt and pepper, if desired.
Stir in cooked spaghetti noodles. Enjoy your springtime, green dinner!