Morning! I just got back from a morning run, showered and ate breakfast and before I started the rest of my work day I figured I’d pop in and say hi. I posted Tuesday about how running is getting more difficult, but I was lucky enough to have a pretty good run today. I think it probably had something to do with there being less humidity. This morning I warmed up with a 5 minute walk, ran 2 minutes, walked 1, 3x and then alternated between running 5 and 8 minutes with a 2-3 minute walk in between until I reached 5 miles. Good stuff. (If you’re preg and still running I HIGLY recommend getting a support belt. It’s been SO good to me!)
Yesterday I had the farmers market, which meant I came home and rested most of the afternoon. This also meant I was in the mood for a nice dinner that would be quick to make.
Barilla sent me their Barilla PLUS pasta so I figured, why not give it a try? I took out all the fresh veggies I had (eggplant, zucchini, fresh picked tomatoes and cauliflower) and got to work.
To tell you a little bit about the PLUS pasta:
Barilla PLUS, a premium, multi-grain pasta rich in protein, omega-3 fatty acids, and fiber. Pasta is a nutrient-rich, complex carbohydrate that is a good source of thiamin, folic acid, iron, riboflavin and niacin. It’s low in sodium and naturally cholesterol free. Barilla PLUS offers a taste, color and texture as good as traditional Barilla pastas, and is a good source of protein, ALA omega-3 and fiber. It delivers 44 percent more protein and almost twice as much fiber than traditional pasta. It is lower in fat than other protein sources like ground beef, salmon and eggs. Made from a unique multigrain blend that includes semolina (coarse durum wheat), oats, spelt and barley, as well as legumes, ground flaxseeds and oat fiber.
Barilla PLUS offers a well-rounded approach to balanced nutrition with the great taste and premium ingredients expected from Barilla. Lentils and chick peas, both commonly used Mediterranean legumes, were specifically selected for use in the Barilla PLUS recipe.
My favorite part about this pasta:
- the taste
- higher in protein than other pasta
- good source of fiber & omega 3′s
- all natural ingredients
- comes in many shapes! (spaghetti, angel hair, elbows, penne, rotini, thin spaghetti)
You know I’ve been on a huge pasta kick with this pregnancy, so when Barilla contacted me I couldn’t say yes fast enough!
I hope you enjoy this recipe as much as I did! 
Ingredients Heat up olive oil in a large saucepan over medium heat. Once heated, add eggplant. Saute for about 5 minutes and then add cauliflower. Add chicken broth and then cover. Reduce heat to medium low and mix every 2-3 minutes. Add in tomatoes and zucchini and let simmer for about 10 minutes. Sprinkle in oregano and salt and pepper to taste. Bring up water to a boil in a large pasta pot. Add in kidney beans and stir. Let simmer until pasta is cooked al dente (about 10 minutes).
How good?
And guess what? You have the opportunity to try too! Barilla is so excited about their PLUS pasta that they are letting me give away a $25.00 VISA gift card and 2 boxes of their PLUS pasta!
How to enter:
1. (Mandatory) Leave a comment on this post saying what meal you would make with this pasta.
2. (optional) Tweet a link to this post and mention me @nicoleculver and @barillaus !
Make sure you leave a SEPERATE comment for each entry! Giveaway winner will be picked Monday, August 20th!
Disclosure: Barilla compensated me for the ingredients in this meal and sent me their pasta. As always, all opinions are my own!
Good luck!
{ 16 comments… read them below or add one }
Traditional spaghetti with meatballs! The classic is my favorite!
I would sauté spinach with cherry tomatoes and fresh in a garlic and wine sauce adding balls of fresh mozz and basil to garnish! Mmm I’m hungry!
I tweeted! https://twitter.com/mrsmillersmiles/status/236118176176427009
Kristin Miller recently posted..NYC Marathon Training Update I
Hi Nicole, First thank you for all your wonderful recipes and encouragement. I have been heavy all my life and over this past year have went on a strict medical diet and have lost 70 lbs. Have recently started eating again, and have loved looking and finding healthy recipes. It is so encouraging to know so many people out there want to help others change and live a healthy lifestyle…so thank you for that. I haven’t eating pasta yet since I started food. But have found so many great recipes I would like to try. This recipe being one of them…and can’t wait to try it…as well as so many of your delicious recipes!! I am not on twitter, but have you on my facebook and enjoy reading your blogs and watching your videos. I wish you all the best with baby C. Thanks again! Take Care.
Rachel Ferguson
Fresh Tomato and Arugula Pasta
Ingredients
• 2 2/3 cups pasta (8 ounces)
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 – 6 medium tomatoes, seeded and coarsely chopped (3 cups)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 – 1/4 teaspoon crushed red pepper (optional)
• 4 cups arugula and/or spinach, coarsely chopped
• 1/4 cup pine nuts or slivered almonds, toasted
• 1/4 cup crumbled Gorgonzola or Parmesan cheese
Directions
1. Cook pasta according to package directions. Drain; keep warm.
2. Meanwhile, in a large skillet cook onion and garlic in hot olive oil over medium heat until onion is tender. Add tomato, salt, black pepper, and, if desired, red pepper. Cook and stir over medium-high heat about 2 minutes or until the tomato is warm and release some of its juices. Stir in arugula and/or spinach; heat just until greens are wilted.
3. To serve, top pasta with tomato mixture; sprinkle with toasted pine nuts and cheese. Makes 4 servings.
I would make pasta primavera and turkey meatballs (Chuck’s favorite!)
Mmmm! I would make my specialty of Chicken Alfredo with fresh mushrooms and capers topped with cheese! Yum!
I’ve never tried adding chicken broth to the veggies..usually my problem is that the olive oil doesn’t cook the veggies the way I want (unless I add in CUPS of olive oil!)…I definitely am going to give the chicken broth a try the next time I make macaroni with veggies =)
I would use the Barilla Plus when I make my favorite sauce in the world – vodka sauce!!! =)
Michele @ Nycrunningmama recently posted..Gestational Diabetes
The primavera recipe you posted looks yummy. I’d love to try it using Barilla Plus pasta!
How about spinach pasta with fresh tomato, garlic and ummm. some cheese. Fetta. Ya, let’s go with fetta on top.
Pavement Runner recently posted..Playlist Thursday: San Francisco Flavor
I would use it to sautee it with all the zucchini, onions and tomatoes we’ve been getting from our CSA!
I love Chicken Picatta with grilled chicken breasts and I add fresh vegetables too for added nutritional value! Top with cheese of course! Thank you so much!
I tweeted too and follow you and Barilla! Thank you!
I would make a spicy shrimp and marinara with zucchini, squash, and mushrooms over this! So tasty
I would make carbanara!
I love regular pasta smothered with cheese!
Can’t go wrong with traditional pasta.
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