Dinner: Whole Wheat Penne with Spinach Herb Pesto

Whole grain penne pasta tossed with a bright and refreshing flavored sauce of fresh herbs, spinach, and goats cheese.

This recipe includes superfoods such as:

Lemon, Spinach, Nuts, Basil

Health benefits of Whole Wheat Penne with Spinach Herb Pesto

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

2 tbsps grated parmesan cheese
2 oz goats cheese
1 dash ground black pepper
20 leaves basil
1 dash sea salt
2 tbsps olive oil
1 wedge yields lemon juice
1 tsp lemon zest
3 cloves garlic
1/2 cup parsley
3 cups baby spinach leaves
1/2 cup pignoli nuts
1/2 cup water
16 oz whole wheat penne

Instructions

1. Bring pot of water to boil for pasta.

2. In a small skillet lightly toast pignoli (pine) nuts over low flame, watching and shaking pan so not to burn; put aside to cool.

3. Mince garlic cloves in food processor; add spinach leaves, parsley, basil, lemon zest, squeeze of lemon juice, parmesan cheese, goats cheese (garlic and herb), and cooled pignoli nuts; process until well minced; add olive oil and continue processing until smooth. Add salt and pepper to taste; set aside.

4. Salt boiling water and add pasta, cook according to package directions; drain and set aside, reserving about 1/2 cup of pasta water.

5. Scrape sauce from processor into serving bowl; add hot pasta, mixing well; add reserved cooking water a little at a time until desired consistency is reached.

6. Top pasta dish with fresh grated parmesan and diced roasted red pepper for garnish; serve and enjoy!

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