As for the ziti, mine is a spruced up springtime version of the traditional dish that really does taste amazing. I always try to sneak in extra veggies at any opportunity and I've found ziti is a great vehicle for veggies. To boost fiber, antioxidant and phytochemical content even further, I added small white beans to the mix (I do this bean trick a lot with pasta dishes...you still get all the pasta flavor but the beans just make it much, much healthier.) Of course I also used whole wheat pasta and not the regular white stuff. The creamy ricotta filling is where things get a little "out there." First I used grass-fed ricotta and then, to cut down on saturated fat and provide a super boost of nutrition I pureed hempseeds with the ricotta. I absolutely PROMISE your taste buds will not detect a thing! Finally, the combination of two fresh herbs, tarragon and basil, delivers a complex, bright and yet delicate flavor that definitively defines this dish as something spring-y. (P.S. I am totally aware some people think the combination of basil and tarragon is synonymous with a culinary disaster, but I've found going outside of the box and breaking the rules tastes very, very good!)
Ingredients (Serves: 8)
3 tablespoons extra virgin olive oil
3 large shallots, thinly sliced
4-5 large cloves garlic, minced
Sea salt & freshly ground black pepper, to taste
2 cans (15 ounces) organic crushed tomatoes
1 can (15 ounces) organic diced tomatoes, drained
4 sprigs of fresh tarragon, leaved removed, chopped
1/2 cup fresh basil, thinly sliced
1 pound whole wheat ziti
12 ounces baby carrots, cut in half lengthwise
1 pound thin asparagus, ends trimmed, chopped into 1 1/2-inch pieces on an angle
1 1/4 cup frozen petite peas
1 cup grassfed part-skim organic ricotta
1/4 cup hempseeds
1 cup grated Parmesan
1 can (15 ounces) small white beans, rinsed and drained
1/2 cup shredded organic low-fat mozzarella
1. Preheat oven to 400 degrees.
2. Place a very large pot of salted water over high heat and bring to a boil.
3. Heat the extra virgin olive oil in a medium-sized skillet over medium heat. Add the shallots and garlic; saute for 2-3 minutes. Season shallots with salt and pepper to taste. Stir in the tomatoes and cook for an additional 5 minutes. Remove skillet from heat, stir in the tarragon and basil. Set sauce aside.
4. Add the ziti to the boiling water. Cook for 5 minutes. Add the carrots, asparagus, and peas to the pot. Cook for an additional 5 minutes.
5. While the pasta and vegetables are cooking, add the ricotta and hempseeds to a high speed blender. Process on high until smooth and creamy.
6. Drain the pasta and vegetables. Add the ricotta-hemp mixture to the hot pot. Stir in the Parmesan. Add the pasta and vegetables back to the pot and stir to coat evenly. Mix in the beans.
7. Pour half the tomato sauce into a large baking dish (or into 2 small baking dishes.) Add all of the pasta and vegetable mixture. Pour the remaining tomato sauce on top. Sprinkle with mozzarella cheese. Bake, uncovered, until top is brown and bubbly, about 12 minutes. Serve warm.
To get free daily updates on whole foods nutrition, whole foods cooking video demos, nutrition advice, 30-minute workouts, healthy product reviews and more visit Ivy Larson at http://www.HotandHealthyLiving.com
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