News Taffy

Today I’d like to harp on one of my favorite topics: Americans don’t eat enough vegetables. This includes my family but I also have a great recipe to help remedy that problem. Back in August 2013, I posted my first Lightening Fast Pasta recipe which is a spicy tomato based dish. I like these pasta dishes because they are the quickest way to get a nutritious meal on the table with very little work on the cook’s part. Both recipes are a great way to squeeze more vegetables into your daily diet in a complete meal without a lot of fuss or trouble.

I made this Spring Pasta dish this year at St. Bernard’s Health Expo two weeks ago and it was well received by the audience. As everyone watched, I had the meal ready in about 20 minutes. It takes longer to heat the oven and bake a frozen pizza. It takes longer for Dad to pick up hamburgers and fries from Burger King on his way home, plus they are cold by the time he gets there. This dish is so easy, your teen could start cooking when you leave work and have it ready when you walk in the door. (Unless you live 4 blocks away.)

This is a great way to use leftover chicken or ham or you can leave out the meat for a vegetarian meal. You could use regular milk if you don’t have the cream or half and half but it won’t be as rich. Breaking spaghetti in half makes it easier to cook, serve and eat, especially for children. I prefer Barilla’s White Fiber pasta for that extra bit of fiber. This is a complete meal but if you like, serve it with a fruit salad or some cooked carrots.

Lightening Fast Spring Pasta

4 cups chicken broth

1 lb. spaghetti

1 lb. fresh mushrooms*

2 zucchini, thinly sliced and quartered

2 cloves garlic, minced

2 sprigs fresh thyme or 1 tsp. dried

1/2 tsp. each salt and pepper

2 cups cooked, diced chicken or ham, optional

1 cup frozen green peas

1/3 cup grated Parmesan

1/3 cup heavy cream or half and half

In a large stock pot, combine the broth, spaghetti, mushrooms, zucchini, garlic and seasonings. Bring to a rolling boil, reduce heat a bit and simmer uncovered until pasta is cooked and liquid is almost gone, about 8 to 10 minutes, stirring occasionally. Add peas and chicken with about 2 minutes cooking time remaining. Last, stir in Parmesan and cream or half and half and allow to heat a minute. Adjust seasoning as necessary or add a bit more cream or Parmesan. Serve immediately.

*You can substitute two small cans of mushrooms, well drained, in a pinch but fresh is better. Add them along with the peas.