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Green Powered Pasta with Micro Broccoli

Updated: Jan 4

We're excited to share our latest green-powered recipe that is jam-packed with super green nutrition you'd normally expect in a smoothie or salad, but this time, our BrightFresh® Micro Broccoli rounds out a trifecta of green goodness from other greens, like spinach, peas, and broccolini. This creates a guilt-free pasta dish that is next level! Then we take savory onions, olive oil and parmesan cheese to produce a light sauce that seals in rich flavors.

What a difference a little 'green' can make! Everyone loves pasta, but many folks cannot eat it all the time, due to its heavy carb load and sauces. But our BrightFresh® Microgreens step in and balance this dish in a nutritional way but also texture and overall flavor. Just look at these bold green colors. Imagine getting your kids to eat their veggies this way!

Any of our microgreen varieties will work, but we chose Micro Broccoli for its proven nutrient-dense value, high levels of Vitamin C, E and B-12's, as well as the newest nturitional superstar, Sulforaphane! More info continues to pour out about this enzyme and how it supports a healthy body and mind!

The finishing festive touch on this dish are the sundried tomatoes. They add bold flavor, as well as a deep red color scheme that's perfect for your Christmas dinner table, or whichever traditional you celebrate.

Wanting to personalize this pasta dish? If you have a favorite veggie, feel free to toss in more, no measuring required! What could be more Italian? We did that with the edamame beans because they are so alluring with their lime green color and protein punch!

This recipes aims for 4-5 servings, so double all ingredients if you plan on making it for a crowd. Your guests will keep coming back for more. If you have family members with gluten sensitivities, choosing an alternative pasta has never been easier. Most stores carry many options, from lentil to rice to chick pea pasta varieties, and this recipe can accommodate them all.

Please watch our short video - we hope it gets you in the mood to try this amazing recipe!

Gather Your Ingredients:

2 tbsp. Extra Virgin Olive Oil

4 garlic Cloves, finely chopped

6 Scallion Onions, finely sliced

1 Leek, trimmed, halved lengthwise

1 grip full of Broccolini – stalks and florets

1 full cup of Edamame beans

16oz bag of frozen Spinach

8oz bag of frozen Peas

1 lb. of dried pasta - we chose spiral fusilli

1/2 cup sun dried tomatoes in olive oil

1 cup grated Parmesan Cheese

1 clam Micro Broccoli, rinsed

Salt and pepper


1. Place your skillet on medium heat and add olive oil.

2. Finely chop all your vegetables: garlic, scallions, leek, spinach, peas, edamame beans and broccolini stalks only (save the crowns for later!)

3. Sautee for 15 minutes, stirring and adding salt, pepper.

4. At the same time: boil salted water in a large pot.

5. Add pasta and stir periodically while cooking 8-10 minutes. Pasta is done when all firmness is gone BUT pasta isn't mushy. (keep it al dente!)

6. The last 2 minutes: stir broccolini florets into the roiling water and let boil.

7. Scoop out 1 cup of the pasta water and drizzle into skillet with veggies.

8. Strain pasta and broccoli florets, then add them into the skillet mixture. Toss well.

9. ADD to skillet: more salt, pepper, the sun dried tomatoes, and parmesan cheese. Mix well.

9. Next, add ½ cup Micro Broccoli into the mixture. (Or as much as you want!)

10. If you like a saucier sauce: Add more Olive Oil and grated parmesan.

11. Plate Up individually or in a large serving bowl. Top with more Micro Broccoli and a pinch of Parmesan Cheese.

Enjoy with a nice wine (suggestions below); or create a festive Christmas cocktail like our Midori Mistletoe!


Before you leave, we have a couple of Wine Pairing suggestions! We suggest light whites and red blends to keep things interesting. This dish doesn't require a heavy red, unless you add a meat protein, such as sausage or turkey. That being said, ALL pasta deserves a great wine sidekick, so consider these:

Lighter Whites: Sauvignon Blanc is nice because it has a clean, brisk, citrus leave behind, so it cuts through the pasta. If you want something sweeter, go with a Pinot Grigio. French whites, like a Chenin Blanc, are drier.

Reds: You can choose the very Italian Sangiovese or a Red Blend, which are a tad lighter than heavier reds, such as classic Cabernet Sauvignon or Tuscan Big Reds. No matter what you choose, be sure to decant all reds before drinking so they can open up! Cheers!


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