Start a New Season Resolution with My Bright, Fresh-Tasting Pasta Dish to Welcome Springtime
It sometimes puzzles me that people make resolutions only once a year, at the start of the new year. Why shouldn't we be able to resolve to improve our lives the other 364 days?
Of course, I understand that a new year holds special significance. But that doesn't mean we shouldn't be ready to recognize inspirations for enhancing our health, for example, whenever such opportunities come along.
Spring is an ideal time to do just that. It's the season of renewal, when the earth miraculously begins coming back to life after the harsh days of winter. Food lovers know that the stalls in farmers' markets everywhere will soon be filled with fresh, tender produce to brighten our tables and enhance our health.
So why not make a resolution today to take advantage of the season's bounty and improve your life by eating a more plant-based diet?
The following vegan recipe is a perfect example of that very principle, featuring juicy-sweet cherry tomatoes, an abundance of springtime-green baby arugula leaves and lots of fresh basil and parsley, all tossed together with bite-sized pasta shapes.
I think the dish is wonderfully versatile too. Along with the arugula, you can add other vegetables from the farmers' market, such as chopped and quickly sauteed asparagus or shelled and blanched baby English peas. If you want to veer away from vegan, feel free to use it as a side dish or base for lean protein such as sauteed, grilled, or broiled seafood or chicken. In short, make this recipe your own.
Whatever choices you make, I'm sure you'll enjoy the results as much as Hollywood's stars did -- regardless of whether there's a golden statuette in your own hands!
PASTA WITH BABY ARUGULA AND OVEN-DRIED CHERRY TOMATOES
1 1/4 pounds (625 g) large cherry tomatoes