Spring Green Pasta

Bryce and I went to the Cubs vs Brewers game on Sunday and we ate so much junk food. It’s a ball game. Junk food is a requirement. Nachos Grande, Loaded Potato, Soft Serve…

Okay, we didn’t eat nearly as much junk food as the people around us, but I definitely felt like major crap later that night and the next day so I decided to made the healthiest darn pasta you ever did see!

It’s a typical Ashley recipe where the measurements are made up and the points don’t matter!

Spring Green Pasta

1 Head of Broccoli, chopped
1 Bunch of Asparagus, broken up
2 Large Kale Leaves, ripped up
A Handful of Snap Peas
1 Avocado, diced
8 oz Fresh Pasta (seriously, use fresh pasta)
Salt & Pepper
Shredded cheese like Parmesan to top

Prep all of your veggies (not the avocado) and cook down in a large sauce pan with a lid over medium heat until everything is tender. Add water throughout to keep it steaming.

Boil water and cook pasta according to directions.

Salt and pepper the veggies.

Mix the veggies, pasta, and diced avocado together. Serve topped with cheese.

My body is thanking me for this meal!

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