Pasta, Smoothies And Other Olive-Oil Infused Summer Treats
Do you love food that’s nourishing and healthful during the summer months? If so, anti-inflammatory recipes with extra virgin olive oil are the perfect way to protect your health.
Whether you’re an experienced chef looking for new ideas or just beginning your journey of cooking with Extra Virgin Olive Oil, this blog post has something for everyone. Not only does Extra Virgin Olive Oil bring out nuanced flavors in dishes, it packs a powerful punch of monounsaturated fats and polyphenols that can help reduce inflammation throughout the body. Below, I provide tips on how to cook with Extra Virgin Olive Oil as well tasty recipes you can make at home. Find out more about how Extra Virgin Olive Oil helps fight inflammatory disease.
As always, EatingWell.com have come up trumps with a mouth-watering range of high-protein, anti-inflammatory pasta dishes and this one jumped out to us immediately:
Spinach, Lima Bean & Crispy Pancetta Pasta Recipe
- 1 (9 ounce) package fresh spinach pasta
- 1 tablespoon Morocco Gold extra-virgin olive oil
- 4 ounces diced pancetta1 (9 ounce) package fresh spinach pasta
- 4 ounces diced pancetta
- 1 (16 ounce) package frozen baby lima beans, thawed
- 1 cup sliced shallots
- 2 cloves garlic, minced
- ½ teaspoon dried rosemary
- 4 cups baby spinach
- 3 tablespoons lemon juice
- ¾ cup grated pecorino cheese, divided
- Bring a medium saucepan of water to a boil over high heat. Add pasta and cook according to package directions. Reserve 1 cup of water, then drain the pasta.
- Meanwhile, heat extra virgin olive oil in a large skillet over medium-high heat. Add pancetta and cook, stirring occasionally, until crispy, 6 to 8 minutes. Remove with a slotted spoon to a plate. Add lima beans and shallots to the pan. Cook, stirring occasionally, until the shallots are tender, about 3 minutes. Stir in garlic and rosemary; cook, stirring, until fragrant, about 1 minute. Add spinach and cook until wilted, about 2 minutes.
- Add the pasta and the reserved water to the pan. Cook, stirring, until the sauce is thickened, about 1 minute. Stir in lemon juice, the pancetta and half the pecorino. Serve the pasta topped with the remaining pecorino.
As we have seen, extra virgin olive oil is a key ingredient to making a delicious and healthy summer meal. It helps bring out the natural flavor of other ingredients while providing anti-inflammatory benefits. Plus, it can really make a difference in the way your meal tastes.
Adding extra virgin olive oil to your meals can also help aid digestion. With all these incredible benefits, why wait? Get cooking with extra virgin olive oil so you can start experiencing its marvels for yourself! Creating healthy and flavorful dishes just got easier with this wonderful product — now’s your chance to try new anti-inflammatory summer recipes options and explore all the ways in which extra virgin olive oil will make your culinary dreams come true. Bon appetit!