Germany is a great place for finding a wide variety of products. There, I came across this heart-shaped tricolore pasta. It reminded me of the importance of having fun in cooking! And of course, it has a funkier flavor than regular pasta because parts of the dough have been flavored with tomato or spinach (making the pasta red and green in color, respectively). I combined the tricolore pasta with shrimps, fresh spinach, zucchini and mushrooms. The result is a quick meal that does wonders for my health; it is a meal that is good for the figure (relatively low in calories), the nervous system, skin health and overall nutrient balance. Here’s the recipe:
Tricolore pasta, 150 grams
Sour cream, 30 ml
Frozen shrimps, 100 grams (or more if you really love them), rinse with cold water as a quick way of removing any chunks of ice
Garlic, 2 cloves, minced
Zucchini, half, thinly sliced
Mushrooms, 50 grams mushrooms
Fresh spinach, 150-200 grams, depending how crazy you are about it, washed and drained for 10-15 minutes (to allow maximum removal of water)
Sesame oil, 1 tablespoon
Pepper and herbs (rosemary, thyme, oregano, basilicum) to taste
- Boil the pasta according to instructions on the pack (usually about 8-10 minutes). 3 minutes before the pasta is done, add the shrimps to the boiling water and let boil together. Drain the pasta and shrimps and put in a serving bowl.
- In a pan, heat up the sesame oil. Add garlic and mushrooms. Stir-fry for about 5 minutes on medium heat, then add the zucchini. Stir-fry for another 3-5 minutes (depending on how soft you like the zucchini – alternatively, you can skip heating the zucchini and just eat it raw in this dish to keep maximum nutrients). Finally, add spinach (which will welt from the heat), herbs and sour cream. Stir-fry for a few minutes until everything is mixed and heated. Take off heat and add to the bowl with pasta and shrimps. Mix through and enjoy!
A whole new meaning for: “Love goes through the belly!”
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