I have been so busy this month that lately my nights have been filled with quick and easy, 15 minute dinners like this. Just because food needs to be fast sometimes, does not mean it needs to be fast food! I can guarantee this recipe will not make you sluggish or sleepy after eating. You will feel satisfied and contented.
Brussels sprouts are so tasty and full of vitamins such as B1, B6, C an K, as well as omega-3 fatty acids and so much more! It’s a veggie I didn’t eat much of as a kid. Even the name turned me off. Now I buy them frozen all the time and use them whenever I need to make a meal in a pinch!
So, next time you’re in the grocery store, pick up some and try out this recipe or just boil them and top with honey and cranberries (also amazing). Try experimenting with fun new plants in your diet and your tummy will smile!
- 150g rice pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 2 cups baby spinach
- 1 cup brussel sprouts, cut in halves
- 1/4 cup hummus
- 1/4 tsp Himalayan pink salt
- 1/2 tsp black pepper
- 1 small zucchini, halved and sliced
- 1 cup fresh cherry tomatoes
- 1 handful of walnuts (optional)
- In boiling water, cook pasta until al dente.
- While pasta is cooking, heat a skillet on medium heat. Add olive oil and garlic. Sauté until fragrant, but not brown.
- Add zucchini and Brussels sprouts. Cook evenly for about 5 minutes.
- Adjust heat to low and add hummus, salt, pepper, oregano and spinach, and cook until all combined. You want the spinach to wither. Then mix in pasta.
- Once everything is well combined, plate the pasta and sprinkle with walnuts and tomatoes.