My mom and her siblings used to get a spoonful of cod liver oil from their mom as a “spring tonic”. I once asked mom what it tasted like. She said with a frown, “just like you’d think it would”.
So let’s try something else shall we? Let’s send Spring out with a bang in June with this Spring Tonic Pasta. It’s a light and refreshing dish that blends broccoli and peas – two early vegetables from our June garden. Healthy, tasty, refreshing – that’s my kind of spring tonic!
- 1 16 oz pkg - whole-grain spaghetti
- 1 12 oz pkg - broccoli florets, fresh or frozen
- 1 14 oz pkg - peas, fresh or frozen
- 16 medium - fresh basil leaves
- 1/2 cup - soy milk, plain and unsweetened
- 1/4 cup - tahini
- 3 Tbs - lemon juice
- 1/4 tsp - garlic powder
- Cook the spaghetti according to the package directions. Drain.
- Meanwhile, blend the broccoli, peas, basil, soy milk, tahini, lemon juice, and garlic powder in a food processor for about 1 minutes or until smooth. Salt to taste.
- To serve: Toss a serving of the hot pasta with some of the sauce to coat the pasta. Add extra sauce on top.
If you have any leftover sauce, use it to top baked potatoes, as a sandwich spread, or as a vegetable dip later on in the week.
Nutrition (per serving): 449 calories, 66% calories from carbohydrates, 17% calories from protein, 17% calories from fat, 16.2g fiber.