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I put the Catelli SuperGreens pasta to the taste test with my boys, mother in law and my mom. They loved it!

So what was this amazing recipe that I put together? It’s very simple and involves lots of vegetables and for the meat lovers in your family you can add chicken/beef as you wish. The name of the pasta is exactly that, super green. It’s all-natural made with spinach, zucchini, broccoli, parsley and kale! Okay so I know the pasta itself was already packed with veggies but I just couldn’t help it but add more. You can never have enough vegetables! At least I think so!

I chopped up all of the vegetables while I had the Catelli SuperGreens pasta boiling. I’ve only tried a green pasta once before and it was pretty good. However, I did notice that it had a higher amount of sodium in it. Which brings me to why Catelli SuperGreens is so much better! Catelli SuperGreens is low in sodium and fat.

I like to keep my veggies chunky in pasta. It gives it that hearty meal look. I know mushrooms cook a lot faster than zucchini, so you can saute the mushrooms separately or put them altogether and cook on low-medium heat. I used my favourite, the gourmet collection spice blend as a dressing for the chopped vegetables and cooked with olive oil.

Vegetables to saute
Yellow zucchini
Green zucchini
Cremini mushrooms

Chicken
Marinade chicken overnight or 30 minutes – 1 hour. I used 1 tablespoon of yogurt, 1/4 tsp chilli powder, half a lemon and 1 tablespoon of chopped garlic for the marinade. I then chopped the chicken breast into cubes and cooked.

Avocado
At the end when you’re about to serve the dinner add sliced avocado to the side.

For the sauce I just used a store bought rosée that had cheese in it.

Weekdays are generally a very busy time for families. Going to work, appointments and for the stay at home mommies or those on maternity leave, taking care of your little one(s). I get excited when I find a really good quick and easy recipe, and folks..this recipe by Chef Michael Allemeier is definitely one of those recipes! It’s almost time for me to go back to work and this recipe fell into my lap at the right time. Just when I started searching for more ideas and created my new board on Pinterest labeled “Week night dinner ideas“. I feel like I’ve exhausted all the usual dinners I make and really needed a reboot. If you totally get me right now, then check out that board after you’ve read through this recipe. 😉

You might have watched my snapchat videos of how I went on and on about #CatelliFamilies and what I used, so I’ll get straight to the point. Prep time for this recipe will be anywhere between 5-7 mins, cook time 15 mins woohoo! and will make 4 servings.

What you need

1 Pkg Catelli Smart® Spaghetti

375 mL	whipping cream
2 cups (500 mL)	peas, fresh (or frozen optional)
1 cup (250 mL)	shredded parmesan cheese
1/3 cup (80 mL)	green onions, thinly sliced
1/2 tsp (3 mL)	ground nutmeg
	Salt to taste

Instructions

	Add 4 litres of water to a pot and add 1 tbsp (15 mL) salt to water. Bring to a boil.
	Heat a large pot or frying pan over medium heat. Once the pan is hot add cream and bring to a simmer. Simmer for 4 minutes to slightly thicken. Keep warm.
	Meanwhile, cook pasta according to package directions. Add peas to the hot cream and return to a simmer. Once pasta is cooked, drain well and add to the hot sauce.
	Add Parmesan cheese, nutmeg and sliced green onions and bring to a simmer. Adjust salt to taste and serve at once.

I never thought a simple Alfredo with peas would taste this good! My husband is a huge meat eater so I made some spicy ground chicken for him to mix in with this recipe. Chefs tip is to try adding mushroom and/or tomatoes. On that note, I think I’ll try to add zucchini next time! What will you make with your Catelli pasta? Use the hashtag #CatelliFamilies to share your awesome recipes.

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CATELLI SUPERGREENS DINNER

I put the Catelli SuperGreens pasta to the taste test with my boys, mother in law and my mom. They loved it!

Easy Alfredo with Peas by Chef Michael Allemeier #CatelliFamilies