Based on the feedback we received regarding one of our previous fat burning recipe articles called “one of our best fat burning recipes”, we decided to share another one of our favorite top fat burning recipes, an awesome vegetarian pasta dish called pasta primavera.
This is obviously an Italian dish, loaded with flavor and a huge portion of a variety of vegetables.
Talk about a colorful assortment of goodness. You wouldn’t suspect this dish to be fat burning since it tastes suspiciously like comfort food. But, rest assured it indeed burns fat. The wholesome ingredients combined with a high protein pasta cooked al dentestyle, ensures its fat burning characteristics.
So, let us start with a simple shopping list. I would always recommend choosing clean organic vegetables where practicable. Especially with this dish, since it has a great variety of goodness. I have experienced in some cases they may not be available at certain markets, but where possible, you should try to find them. Not all the vegetables will be available in organic.
Simple Shopping List
- 1 bunch of fresh asparagus
- 1 bunch of green onions
- 2 Zucchini squash
- edamame (about 1 cup)
- sweet peas, in the shell (about a cup)
- small bottle of basil pesto sauce (I usually get the Barilla brand)
- Protein plus spaghetti pasta (also the Barilla brand)
- Parmesan cheese (5 oz container)
- Extra Virgin Olive oil
- chicken stock
What is really cool about this and other top fat burning recipes that we suggest, is that the high level of protein combined with a large dose of vegetable goodness aids in weight loss. Combine this with exercise and you are surely to lose weight if weight loss is a concern.
The all important preparation
The first thing you want to do is add 2 tablespoons of the extra virgin olive oil to a skillet pan that has the ability to be covered.
You then want to start cutting the vegetables. While doing this you may want to start boiling the water for the spaghetti pasta following the directions on the box. Cut the bunch of asparagus into thirds and add them to the skillet. Then cut the two Zucchini’s lengthwise and then dicing each of them and then put them into the skillet as well.
Then cut up the green onions with scissors into about half inch pieces and put them into the skillet. Add the edamame and the sweet peas.
Now for the Cooking
Now begin heating the veggie mixture on medium heat. Now you only want to heat them for about a minute and a half. The fresher the veggies the better. You want them to have that awesome green color remaining.
After cooking on the skillet, add a cup of chicken broth, cover and let simmer for 3 minutes. After the three minutes add about two table spoons of the basil pesto sauce and mix well. Then set this aside until the noodles have cooked andante style.
Now I cannot stress the importance of cooking noodles andante style. When done correctly, the glycemic index of the pasta is lower, making the pasta that much more of a healthy carb. In fact, all of your pasta should be cooked this way. I would actually recommend cooking it about 1 minutes less than what it says on the box for andante cooking. This is what “skinny” Italians do….lol.
Here is how it is served
Once the pasta is done, you simply top the pasta with your veggie mix, and add the Parmesan cheese for flavor. If you are like me and Julie, you will add even more Parmesan cheese. This is simply delicious.
The high protein pasta will give you that totally full feeling and you will not be hungry later, trust me…
There you have it, another one of our fat burning recipes. Enjoy!