Want to cultivate creativity and purpose in your life?  Eat more fruits and veggies.  Yes, that’s right – eating more produce has been shown to increase curiosity and creativity, as well as engagement, meaning and purpose in life, says a recent study.  Of course, I am delighted to share that scientific tidbit as it’s all the more reason to choose fruits and veggies (plus they are nutrient powerhouses that do your body good!)…

Let’s continue to celebrate National Nutrition Month with a spring-filled tribute to colorful, vibrant vegetables like red cabbage, tomatoes, leafy greens and the rainbow of bell peppers.  The more crunch and color we can add, the better…and create more purpose in life, too!

Who doesn’t want to eat more green – whether it’s for your health or the good of the planet?  With St. Patrick’s Day right around the corner, I am cooking up some Dreamfields pasta and dressing it in green with baby greens of kale, chard and spinach plus artichokes, small capers and a sprinkle of chopped pistachios – those tiny green nuts.  This post is sponsored by Dreamfields Pasta, however all recipes and opinions are my own.

Pasta pairs perfectly with whole, pureed, sautéed and roasted vegetables. It’s a great way to get your veggies while adding in additional fiber, as well as protein. Dreamfields has 5 grams of fiber plus 7 grams of protein in a one-cup serving.  Look for the pasta in the little black box at your local grocery store.

Serves 6

Ingredients

1 box Dreamfields Penne Rigate

4 quarts water

1 Tablespoon extra virgin olive oil

1 large garlic clove, chopped

1 Tablespoon capers, nonpareils, drained

1 cup artichokes, marinated and quartered

2 cups baby greens (kale, chard and spinach), rinsed and gently spun

1 ounce pistachios, shelled, lightly salted, coarsely chopped

2 Tablespoons Parmesan cheese, shavings (optional)

Directions

Bring water to a boil and place pasta into the water.  Bring back to a boil and allow to cook for 10 minutes.  Remove from heat and drain pasta in a colander.  Rinse in cold water and drain.  Pour cooked pasta into a large bowl.

As the pasta is cooking, in a deep saucepan over medium heat, drizzle in olive oil and heat for a few seconds – toss in garlic and capers.  Saute for a minute and add artichokes.  Saute for a few more minutes.  Add greens and allow then to slightly wilt in the heat, stirring gently.  Remove from heat.  Add greens mixture to the pasta and toss gently.  Sprinkle with pistachios and if desired, cheese.  Serve immediately.  Feel free to serve with grilled tofu, salmon or chicken breast.  Enjoy!

Nutrition Information (per serving): Calories: 242, Total Fat: 6 g, Saturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 46 mg, Sodium: 126 mg,  Carbohydrates: 37 g, Dietary Fiber: 5 g, Sugars: 1 g, Protein: 9 g

Enjoy eating simply,

-Vicki