Gremolata is traditionally made with Parsley rather than swiss chard. But today I am sharing with you a pasta sauce that packs 75% of the daily value for Vitamin C and 100% of Vitamin A. And to be honest the sauce tastes more garlicky than anything, you (or your family) wont even know they are eating a super healthy vegetable! And store bought pasta sauces (besides containing my least favorite vegetable or fruit ever-tomatoes) usually contains lots of added sodium as a preservative. This sauce adds none. And don’t get me started on white cream sauces… its best to just stay far away from those!
So the choice is quite clear! I dare you to try this one! As long as you like garlic you will really love it! And if your not the biggest garlic fan, try adding just half a clove.
And now for the pasta… have you ever tried quinoa pasta. I had before and I liked it. When I was at the grocery store this week though, all I could find was this quinoa corn mix. I had never had it before but I figured it would be similar. It really wasn’t it was a pretty odd texture, too chewy. I would suggest using quinoa only pasta or 100% whole grain pasta instead.
The cauliflower is the perfect addition to this dish. It’s delicious with the gremolata and adds some fiber to keep you full. It helps to mitigate my main issue with eating pasta… it never fill you up. I chose quinoa pasta for that reason but adding the cauliflower definitely makes the difference!
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