Going Green Rotini (Penne)

Members and Visitors of Equalize,
This delicious pasta and vegetable dish is the first of many healthy dishes we will share with you.  I had the pleasure of making: “Going Green Rotini” by my friend Susan Greeley, MS, RD, author of the cookbook “Lighten Up”, Cooking with Trader Joe’s.
It makes 8 servings and only takes 15 minutes to make. 
You can substitute the pasta and veggies.  I used Penne Pasta and added diced sundried tomatoes.
Per Serving: 220 calories, 9.5g fat, 2g saturated fat, 9g protein, 29g carbs, 5g fiber, 250mg sodium
Michael's finished Going Green Penne
  • 10 oz Rotini (or pasta of your choice.)
  • 1/2 lb  asparagus
  • 1/2 cup sugar snap peas
  • 2 cups broccoli florets
  • 2 lemons
  • 1/4 cup olive oil
  • 1 clove garlic, crushed
  • 1/4 cup chopped fresh basil
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
  • 8 Tbsp parmesan cheese
  1. Cook pasta in a large pot.
  2. Cut the tough end of asparagus and cut spears into thirds.
  3. After 5 minutes of cooking pasta, add asparagus, sugar snap peas, and broccoli. Cook 2-3 more minutes, until pasta is soft and vegetables are tender, but not overcooked.
  4. Pour pasta/veggies into colander to drain, and then transfer to a serving bowl.
  5. Squeeze lemons over a strainer (to catch the seeds) into a small bowl. Add olive oil, crushed garlic, basil, salt, pepper.  Stir together and pour over pasta and veggies.
  6. Add 1 Tbsp grated parmesan cheese per serving.  
  7. Toss, Serve and Savor!

Thank you Susan for sharing your knowledge, talent and energy.

Executive Director

Susan’s Twitter: @SusanCGreeley
Susan’s Instagram: @Foodmedrdn 

EQ’s Instagram: @equalize_fitness
Michael’s Instagram: @wellness.is.medicine