Triple Greens Protein Pasta with Crispy Honied Carrots
Everyone needs a go-to pasta recipe. And this is ours–the one we break out time and time again when we need something easy, healthy, and sure to please a crowd.
I think of this uber green protein pasta like a South American-inspired twist on the classic pesto & greens pasta. But higher in protein (with 34 grams per serving), nut-free, vegan, and extra heavy on the veg.
Basically, instead of regular pasta, we use legume-based noodles. And instead of pesto, we use chimichurri sauce. Pretty simple.
What is Chimichurri Sauce?
If you aren’t familiar with chimichurri sauce, you could think of it sort of like a South American pesto. But simpler. And without cheese or nuts. It’s essentially a loose, oil-based sauce made of parsley, olive oil, red wine vinegar, oregano, salt, pepper, and (if you like) a little jalapeno. Don’t be scared away by the jalapeno though! You can easily make this sauce as spicy or mild as you like 🙂 Remember that the spiciest part of a jalapeno is always the white membrane that connects the colored part of the pepper to the seeds. So removing more of the membrane (in addition to the seeds), will leave you with a very mild spice level (but still lots of good flavor) from just the outer part of the jalapeno. Or just omit the jalapeno entirely. It’s always up to you 😉
The slight heat and savory flavor from the chimichurri sauce just give this protein pasta such a fun, fresh twist. Some quick-fried kale and edamame provide an extra boost of green. And the crispy-but-tender honey glazed carrots on top are oh, so good, we have a really hard time not filching them straight from the baking dish.
Plus, with plenty of protein and veggies, this protein pasta is actually a balanced meal that will leave you nourished and happy. So stash this in your back pocket for when you need a fresh and totally nutritious twist on weeknight pasta. And leave a comment or tag me on instagram if you make it! I love to hear what you think 🙂
Triple Greens Protein Pasta
with Crispy Honey Herb Carrots
Combine all sauce ingredients into a small bowl, and set the bowl, covered, in the fridge for at least 20 minutes to allow the flavors to meld.
Then pre-heat the oven to 450 F, get out a baking dish large enough to hold your carrots in a single layer, and line it with parchment paper.
While the oven pre-heats, prep the carrots: cut the tops off and slice them into halves (or, if they are very large, into quarters) lengthwise . If you have very small carrots, leave them whole. Place the carrots in the baking dish and toss them with thyme, 1/4 teaspoon salt, and 1 teaspoon each of olive oil and honey. Place the tray in the oven for 30-50 minutes (depending on your oven) or until the carrots are tender and crispy.
When the carrots are nearly done (about 30 minutes), bring your pasta water and salt to a boil.
While you wait for the water to boil, wash, de-stem, and shred the kale and set it aside.
Then preheat a skillet over medium-high heat. When it is hot, add a few drops of light or medium olive oil and use a spatula to coat the pan evenly. Reduce the heat to medium-high. Add the edamame and allow it to become heated through–stirring as needed to prevent burning (a little charring is okay). Then add the kale and sautee about 1 minute until the kale is slightly wilted but not soggy. Sprinkle 1/4 teaspoon flakey salt over the veggies. Sometimes I also drizzle another 1/2 teaspoon of honey over the edamame and kale. But you do you.
Add the pasta to the boiling water, and cook to al-dente. Drain the water and toss the pasta together with the kale, edamame, and chimichurri sauce in the skillet. Taste, and adjust salt and herbs as needed.
Remove the carrots from the oven, sprinkle them with 1/4 teaspoon flakey salt, and drizzle them with another teaspoon of honey.
Plate the pasta and top with the crispy carrots. Garnish with a little extra sauce and a handful of extra parsley or carrot tops.
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Servings 2
- Amount Per Serving
- Calories 609
- % Daily Value *
- Total Fat 21g33%
- Potassium 1222mg35%
- Total Carbohydrate 75g25%
- Dietary Fiber 14g57%
- Sugars 20g
- Protein 34g68%
- Vitamin A 2207%
- Vitamin C 174%
- Calcium 221%
- Iron 14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Combine all sauce ingredients into a small bowl, and set the bowl, covered, in the fridge for at least 20 minutes to allow the flavors to meld.
Then pre-heat the oven to 450 F, get out a baking dish large enough to hold your carrots in a single layer, and line it with parchment paper.
While the oven pre-heats, prep the carrots: cut the tops off and slice them into halves (or, if they are very large, into quarters) lengthwise . If you have very small carrots, leave them whole. Place the carrots in the baking dish and toss them with thyme, 1/4 teaspoon salt, and 1 teaspoon each of olive oil and honey. Place the tray in the oven for 30-50 minutes (depending on your oven) or until the carrots are tender and crispy.
When the carrots are nearly done (about 30 minutes), bring your pasta water and salt to a boil.
While you wait for the water to boil, wash, de-stem, and shred the kale and set it aside.
Then preheat a skillet over medium-high heat. When it is hot, add a few drops of light or medium olive oil and use a spatula to coat the pan evenly. Reduce the heat to medium-high. Add the edamame and allow it to become heated through–stirring as needed to prevent burning (a little charring is okay). Then add the kale and sautee about 1 minute until the kale is slightly wilted but not soggy. Sprinkle 1/4 teaspoon flakey salt over the veggies. Sometimes I also drizzle another 1/2 teaspoon of honey over the edamame and kale. But you do you.
Add the pasta to the boiling water, and cook to al-dente. Drain the water and toss the pasta together with the kale, edamame, and chimichurri sauce in the skillet. Taste, and adjust salt and herbs as needed.
Remove the carrots from the oven, sprinkle them with 1/4 teaspoon flakey salt, and drizzle them with another teaspoon of honey.
Plate the pasta and top with the crispy carrots. Garnish with a little extra sauce and a handful of extra parsley or carrot tops.
[…] you can do with pesto, you can do with this sauce. We put it on pasta; spoon it over roasted root vegetables, roasted eggplant, or grilled veggies; marinate bean salads […]