Boost your heart health with a fresh and flavorful bowl of pasta!
Chopped champ Eric Levine shows us how to whip up a whole wheat pasta dinner.
RECIPE:
Spaghetti with Grilled Green Beans and Mushrooms
INGREDIENTS
- 12 oz. whole-wheat spaghetti
- 10 oz. cremini mushrooms, trimmed
- 8 oz. green beans, trimmed
- 1 bunch scallions, trimmed
- 1 1/2 tbsp. olive oil
- 1/2 tsp. crushed red pepper
- kosher salt
- 1 large clove garlic
- 2 lemons
DIRECTIONS
Heat grill to medium-high. Cook the spaghetti according to package directions.
Meanwhile, in a large bowl, toss the mushrooms, green beans, and scallions with the olive oil, crushed red pepper, and 1/2 teaspoon salt. Grill the vegetables until just tender, 3 to 5 minutes, transferring them to a cutting board as they are done.
Cut the green beans and scallions into 2-inch pieces and place back in the large bowl. Using a garlic press, press the garlic into the bowl, and finely grate the zest the lemons on top. Cut the lemons in half and grill, cut-side down, until charred.
HALVE THE MUSHROOMS AND TRANSFER TO THE BOWL ALONG WITH THE SPAGHETTI, SQUEEZING IN THE JUICE OF THE LEMONS, AND TOSSING TO COMBINE.