Spiralized Parsnips with Pesto, Roasted Red Peppers and Chickpeas
Try this Spiralized Parsnips with Pesto, Roasted Red Peppers and Chickpeas recipe.
Try this Spiralized Parsnips with Pesto, Roasted Red Peppers and Chickpeas recipe.
- salt and pepper
- salt and pepper to taste
- 2 tablespoons pine nuts
- for the pasta:
- for the pesto:
- 3 cup basil leaves packed
- 4 parsnips, peeled blade d noodles trimmed
- 1 cup jarred roasted red peppers drained and sliced into 1/4†thick slivers and then halved
- 1 cup chickpeas rinsed and drained
- 1/4 upextra virgin olive oil
- 1 large clove of garlic chopped
- Carbohydrate 0.8105400006767 g
- Cholesterol 0 mg
- Fat 1.85863500353715 g
- Fiber 0.38235000569889 g
- Protein 0.916095000708258 g
- Saturated Fat 0.132304500253452 g
- Serving Size 1 1 Serving (21g)
- Sodium 37.6112864584369 mg
- Sugar 0.428189994977809 g
- Trans Fat 0.293178000550258 g
- Calories 21 calories
Step-by-step
- Place a large skillet over medium-high heat and once it heats, add in the parsnip noodles and season with salt and pepper.
- Toss and then cover, letting cook for 5-7 minutes or until parsnip noodles are cooked through.
- Uncover, stir in the red peppers and chickpeas and let cook another 2 minutes or until heated through.
- Meanwhile, place all of the ingredients for the pesto into a food processor and pulse until creamy.
- Taste and adjust to your preferences, if necessary.
- Transfer the mixture to a large bowl and add in the pesto.
- Toss to combine thoroughly and divide onto two plates.
A Busy Weeknight Delight: Spiralized Parsnips with Pesto
As a working mom, time is my most precious commodity. Dinner needs to be quick, healthy, and, let's be honest, something the whole family will actually eat. This Spiralized Parsnips with Pesto, Roasted Red Peppers, and Chickpeas recipe has become a weeknight staple in our house. It's surprisingly simple to make, bursting with flavor, and feels significantly healthier than your average pasta dish.
The beauty of this recipe lies in its versatility. I often adjust it based on what's in my fridge. Sometimes I add a sprinkle of feta cheese for extra tang, other times I swap the chickpeas for white beans. The pesto is incredibly adaptable too. I've experimented with adding sun-dried tomatoes or a pinch of red pepper flakes for a little heat. It's a great way to use up leftover herbs, too! The spiralized parsnips offer a nice textural contrast to the creamy pesto and tender chickpeas. They hold their shape well during cooking, and they provide a subtly sweet flavor that complements the other ingredients perfectly.
Preparation is Key: While the cooking time is relatively short, I do a bit of prep work earlier in the day or even the night before. I peel and spiralize the parsnips, and chop the garlic. This makes the weeknight cooking process a breeze. Honestly, the most time-consuming part is washing and drying the basil for the pesto. But even that can be done while I'm catching up on emails or listening to a podcast.
Serving Suggestions: We typically enjoy this dish as is, but it also pairs wonderfully with a side salad or some crusty bread. It’s a complete meal that leaves me feeling satisfied and energized without the food coma.
Beyond Weeknights: This recipe is not just for busy weeknights; it’s also perfect for a relaxed weekend brunch or a light lunch. Its vibrant colors and fresh flavors make it a great option for entertaining guests. I've even packed it for lunch on occasion, though the pesto tends to soften a bit.
Recipe variations: This is a recipe where you can let your creativity flow. Try adding different nuts to the pesto (walnuts or almonds work well), or experiment with different greens like spinach or kale. Add some grilled chicken or shrimp for a heartier meal. The possibilities are endless! The core concept—spiralized parsnips, vibrant pesto, and hearty chickpeas—remains a winner.
This simple yet flavorful dish has become more than just a recipe; it's a symbol of my ability to nourish my family and myself amidst the chaos of daily life. It’s a testament to the fact that healthy and delicious doesn't have to mean complicated.
Tips and Tricks:
- Spiralizing: A spiralizer makes this recipe a lot easier. If you don't have one, you can use a vegetable peeler to create long ribbons of parsnip.
- Pesto Consistency: Adjust the amount of olive oil in the pesto to achieve your desired consistency. If you prefer a thicker pesto, use less oil. If you prefer a thinner pesto, use more oil.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Make it ahead: The pesto can be made ahead of time and stored in the refrigerator for several days. This will save you time on busy weeknights.
So, the next time you're looking for a quick, healthy, and delicious weeknight dinner, give this Spiralized Parsnips with Pesto, Roasted Red Peppers, and Chickpeas recipe a try. You won't be disappointed!
