Guys, this year How to Eat will be FIVE years old. We can’t believe it.
That doesn’t mean we’re actually five years older though, right?
When we started this humble little recipe and cooking blog, we always talked about our one-day dream of turning it into something more. What that ‘more’ was we were’t sure, but we did know if was going to involve food, cooking and communicating about nutrition in a simple, straightforward and down-to-earth way.
Our MO as partners has always been encouraging our friends, family and blog visitors to enjoy a happy, relaxed and fulfilling relationship with food.
Yes, we’re dietitians.
Yes, we think you should eat leafy greens and whole grains and bright coloured fruits and veggies.
Yes, we want you to meet your recommended intake of omega-3s and calcium and iron and so on and so forth.
But more than anything we want to help you to understand that a ‘healthful diet’ means so much more than the nutrients we find in our food.
Sharing a meal, especially a home cooked one, is special way to connect with people you love (or even people you don’t) and it brings people of all backgrounds and beliefs together. How amazing is that?
Our opinion? The social and emotional connections we make with people over home cooked food far outweighs the health effects of the food itself. *mic drop*
OK. Enough of the mushy gushy stuff.
All this to say, How to Eat is getting a major makeover and we’re incredibly excited to bring you even MORE of what you love!
We’re launching a new website and along with it, a new look and some amazing new features. First off, what do you think of our new logo?!
When we launch April 24th, we’ll be offering the same weekly recipes you’ve come to know and love, but on top of that some great new content and services including personalized meal planning!
Want to be FIRST in line to receive our recipes, kitchen tips, nutrition tidbits and MORE?
Sign up for our new newsletter and updates HERE (for all of our blog subscribers this is different than just receiving our automated recipe updates – you’ll get access to all of our new content, including special offers and some too-good-to-be-true freebies we have lined up).
We can’t wait to show you more!
But in the meantime, it’s FINALLY SPRING!
This simple spring pasta is so fresh and flavourful. A perfect bowl to linger over whilst perusing our new website in…11 DAYS!!!
Erin
The Easiest Spring Spaghetti
Serves | 4-6 |
Prep time | 10 minutes |
Cook time | 15 minutes |
Total time | 25 minutes |
Website | Adapted from Ina Garden's Spaghetti Aglio E Olio |
Ingredients
- 1lb spaghetti (or pasta shape of choice)
- 1lb asparagus (chopped into 1.5 inch pieces, stems and tips divided)
- 1/2lb snap peas (or 1 cup frozen peas)
- 1/3 cup olive oil
- 8 cloves garlic (thinly sliced)
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1 cup finely grated parmesan cheese
- 1/4 cup finely chopped parsley
Note
This is one of those great technique recipes that can be endlessly substituted with your favourites. To make it a more substantial meal add a source of protein. It's delicious with seared scallops or grilled shrimp or chicken. For the easiest (and vegetarian) option, try adding a can of drained and rinsed white beans.
Directions
1. | Bring a large pot of salted water to a boil and cook according to package directions. When there is 2.5 minutes remaining on the pasta cooking time, add asparagus stems. With 1 minute remaining, add asparagus tips and snap peas. Drain pasta and vegetables, but reserve 1.5 cups of the cooking water. |
2. | In a separate pan, heat olive oil over medium heat. Add garlic and sauté for about 2 minutes until the edges become slightly golden (but not brown), add red pepper flakes and sauté for another 30 seconds. Slowly add reserved pasta cooking water followed by salt and simmer on medium low for about 5 minutes, until the sauce is reduce by about 1/3. |
3. | Transfer pasta and vegetables along with garlic sauce back into large pasta pot and toss to coat. Add parmesan and parsley and toss again. |
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