Life is stressful, we know. And staying healthy can often seem impossible amid the myriad of tasks that seem to pile higher and higher. We want to make healthy eating easier and less time-consuming, so we’ve compiled three of our favourite 20 minute meals that are healthy and delicious!
Pea and Spinach Carbonara
- 1½ tablespoons extra-virgin olive oil
- ½ cup panko breadcrumbs, preferably whole-wheat
- 1 small clove garlic, minced
- 8 tablespoons grated Parmesan cheese, divided
- 3 tablespoons finely chopped fresh parsley
- 3 large egg yolks
- 1 large egg
- ½ teaspoon ground pepper
- ¼ teaspoon salt
- 1 packet fresh tagliatelle or linguine
- 8 cups baby spinach
- 1 cup peas (fresh or frozen)
- Put 10 cups of water in a large pot and bring to a boil over high heat.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add breadcrumbs and garlic; cook, stirring frequently, until toasted, about 2 minutes. Transfer to a small bowl and stir in 2 tablespoons Parmesan and parsley. Set aside.
- Whisk the remaining 6 tablespoons Parmesan, egg yolks, egg, pepper and salt in a medium bowl.
- Cook pasta in the boiling water, stirring occasionally, for 1 minute. Add spinach and peas and cook until the pasta is tender, about 1 minute more. Reserve ¼ cup of the cooking water. Drain and place in a large bowl.
- Slowly whisk the reserved cooking water into the egg mixture. Gradually add the mixture to the pasta, tossing with tongs to combine. Serve topped with the reserved breadcrumb mixture.
Chicken and Spinach Skillet Pasta with Lemon & Parmesan
- 1 Packet gluten-free penne pasta or whole-wheat penne pasta
- 4 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil
- 450g skinless chicken breast or thighs, trimmed, if necessary, and cut into bite-size pieces
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- ½ cup dry white wine
- Juice and zest of 1 lemon
- 10 cups chopped fresh spinach
- 4 tablespoons grated Parmesan cheese, divided
- Cook pasta according to package directions. Drain and set aside.
- Meanwhile, heat oil in a large high-sided skillet over medium-high heat. Add chicken, salt and pepper; cook, stirring occasionally, until just cooked through, 5 to 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in wine, lemon juice and zest; bring to a simmer.
- Remove from heat. Stir in spinach and the cooked pasta. Cover and let stand until the spinach is just wilted. Divide among 4 plates and top each serving with 1 tablespoon Parmesan.
One-Pot Greek Pasta
- 2 tablespoons olive oil
- 3 links cooked chicken sausage (250g), sliced into rounds
- 1 cup diced onion
- 1 clove garlic, minced
- 1 (220g) can of no-salt-added tomato sauce
- 4 cups lightly packed baby spinach (half of a 140g box)
- 6 cups cooked whole-wheat rotini pasta
- ¼ cup chopped pitted Kalamata olives
- ½ cup finely crumbled feta cheese
- ¼ cup chopped fresh basil (optional)
- Heat oil in a large straight-sided skillet over medium-high heat.
- Add sausage, onion and garlic; cook, stirring often, until the onion is starting to brown, 4 to 6 minutes.
- Add tomato sauce, spinach, pasta and olives; cook, stirring often, until bubbling hot and the spinach is wilted, 3 to 5 minutes.
- Add 1 to 2 tablespoons water, if necessary, to keep the pasta from sticking. Stir in feta and basil, if using.
Bon appetit and enjoy your healthy meals!