You probably know us well enough by now to know that just because it’s January doesn’t mean you can’t use your leftover pumpkin puree from the holidays! In fact, we find pumpkin to be an amazingly healthy, delish and versatile ingredient and a super easy way to get your veggies!
This whole-wheat pasta recipe is sure to be a new favorite and one that will take a regular spot in your repertoire! In addition to tasting great, it provides your full daily requirement for Vitamin A—thank you smooth and creamy pumpkin!
Whole-Wheat Pasta with Spinach, Pumpkin and Feta
- 1 tbsp fresh basil, chopped
- 1 oz low-sodium, low-fat Feta
- 1 tsp olive oil
- 1oz whole wheat pasta, dry weight
- ¼ cup pumpkin puree
- ½ cup spinach, raw
Simply cook the pasta according to the box’s directions. Drain the pasta then put it back into the pot. Mix the spinach in the hot drained pasta and let it wilt. Add the olive oil and basil to the pasta- mix until combined. Once plated, top with room temperature pumpkin puree and feta slices. Enjoy!
The entire recipe provides 179 calories, 5g fat, 19mg cholesterol, 22g carbohydrates, 3g fiber and 12 g protein!
Added bonus: This low-calorie recipe contains your full daily value of vitamin A! In addition, it is a good source of folate, calcium, iron, manganese and vitamin K!
For a 10-day Weight Loss Jumpstart and Detox Plan and more delicious healthy recipes like this, please check out
The Nutrition Twins’ Veggie Cure!
Check out our other great recipes!