Abundant Health Tips

47 Italian Pasta Recipes Beyond Spaghetti & Meatballs

https://www.delish.com/cooking/g4627/italian-pasta-recipes/

50+ Easy Italian Pasta Dishes to Try Tonight But obviously that's on our list, too.

Citrusy Shrimp-Stuffed Avocados

All the avocado. None of the carbs. You're welcome.

Ingredients:
1 small shallot, finely chopped
1/4 c. mayonnaise
3 tbsp. sour cream
3 tbsp. lime juice
2 tbsp. orange juice
1 lb. cooked shelled shrimp, chopped
1 c. grape tomatoes, halved
1 serrano chile, thinly sliced
2 ripe avocados, halved, pits removed
Cilantro, for garnish
Sweet potato chips, for serving

Directions:
1. In small bowl, whisk shallot, mayonnaise, sour cream, lime juice, orange juice and 3/4 teaspoon salt.

2. In large bowl, toss shrimp, tomatoes, chile and half of dressing. Refrigerate 20 minutes or up to 2 hours.

3. To serve, spoon into avocado halves and drizzle with remaining dressing. Garnish with cilantro and serve with sweet potato chips.

credit:goodhousekeeping

Sesame Cucumber Salad

This side salad is tangy, spicy, crunchy, and cool as a ... well, you know.

Ingredients:
1 lb. Persian cucumbers
Kosher salt
2 tbsp. sesame oil
1 tbsp. sesame seeds
1 tbsp. low-sodium soy sauce
1/2 tbsp. lemon juice
1 tsp. grated peeled fresh ginger
honey
1/3 c. cilantro, roughly chopped
Chili oil, for serving

Directions:
1. Halve each cucumber lengthwise and, with side of chef’s knife, bash it slightly to crush, then cut each half into 4 to 6 chunks. Transfer cucumbers to bowl and toss with 2 tsp salt. Let sit 10 minutes.

2. Meanwhile, in large bowl, whisk together sesame oil, sesame seeds, soy sauce, lemon juice, ginger, and honey.

3. Transfer cucumbers to colander and rinse, then shake off as much water as possible. Add to bowl with dressing and toss to combine, then toss with cilantro. Serve drizzled with chili oil if desired.

credit:goodhousekeeping

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Pea Pesto Pappardelle!

This fresh and easy dinner proves that it's possible to make a five-ingredient pasta dish that's good for you, too.

Ingredients
12 oz. pappardelle
1 1/2 c. fresh or frozen peas
1 tsp. lemon zest
1/2 c. ricotta
Salt
Pepper
Chopped chives, for serving

Directions
1. Cook pappardelle. Reserve 1/2 cup cooking water; drain and return pasta to pot.

2. While pasta is cooking, pulse 1 cup peas in food processor to roughly chop. Add ricotta and lemon zest and pulse a few times to combine (there should still be some chopped peas). Season with salt and pepper.

3. Add ricotta mixture, remaining 1/2 cup peas, and pasta water; toss to combine. Sprinkle with chopped chives, if desired.

credit:goodhousekeeping

Say hello to H20!

Whether you're heading off to spin class, boot camp, or any other exercise, it's always important to hydrate so you can stay energized and have your best workout.

Burrito Zucchini Boats!

INGREDIENTS
3 zucchini, halved lengthwise
2 tbsp. extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
1/2 onion, chopped
2 cloves garlic, minced
1 lb. ground beef
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. paprika
1/2 c. black beans
1/2 c. chopped cherry tomatoes
1/2 c. corn
1 c. shredded cheddar
1 c. shredded Monterey jack
Freshly chopped cilantro, for garnish

DIRECTIONS
1. Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides, reserving them for later. Place zucchini halves cut side-up into bottom of 9”-x-13” baking dish and drizzle with 1 tablespoon oil; season with salt and pepper. Bake until zucchini turns bright green and is just beginning to soften, 10 minutes.

2. In a large skillet over medium heat, heat oil. Add onion and reserved zucchini and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat.

3. Stir in chili powder, cumin, and paprika, then season with salt and pepper. Stir in black beans, cherry tomatoes, and corn.

4. Spoon beef mixture into zucchini then top with cheeses. Bake until zucchini is just tender and cheeses are melted, about 15 minutes. Garnish with cilantro before serving.

credit:delish

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The Beauty of Nature...

Caprese Zoodles!

INGREDIENTS:
4 large zucchini
2 tbsp. extra-virgin olive oil
kosher salt
Freshly ground black pepper
2 c. cherry tomatoes, halved
1 c. mozzarella balls, quartered if large
1/4 c. fresh basil leaves
2 tbsp. balsamic vinegar

DIRECTIONS:
1. Using a spiralizer, create zoodles out of zucchini.

2. Add zoodles to a large bowl, toss with olive oil and season with salt and pepper. Let marinate 15 minutes.

3. Add tomatoes, mozzarella and basil to zoodles and toss until combined.

4. Drizzle with balsamic and serve.

credit:delish