What do you get when you mix one quasi food blogger, an Olympic athlete and a box of pasta? A ton of laughter, a full belly and a noteworthy recipe to share!
A couple of weeks ago, I was lucky enough to join Mikaela Shiffrin, Alpine Skiing World Cup Champion and Olympic Gold Medalist, in the Barilla® kitchen (which by the way, is seriously a dream kitchen). Part of living a healthy lifestyle is understanding exactly what foods will best fuel your body. For Mikaela, who is constantly competing on the slopes or training in the gym (up to 42 hours a week), pasta provides her with the right amount of carbohydrates to go for the gold. While I am by no means a professional athlete, fitness is a huge part of my lifestyle. When joining the wellness community, I automatically learned so much about nutrition (without even realizing it). Mikaela and I bonded over our love of carbs and our mutual understanding that despite any nuances, they are NOT bad for you – they are essential.
With that said, I am cautious in what type of carbs I put into my body. Seeing familiar, family-brands that I’ve loved since childhood offer healthy, more protein-packed versions is a dream come true. Chickpea and lentil enriched pastas are starting to become increasingly available. One of the first products to introduce itself in this way was Barilla, launching its protein packed offering, ProteinPLUS®, 5 years ago. Ingredients include: flaxseed, barley, and oats, plus protein-rich chickpeas, lentils, and egg whites. Additionally, the product is Non-GMO project certified and comes in a variety of different cuts (Mikaela and I used the ProteinPLUS® Penne, but I can’t wait to try Rotini!).
For Olympians, fitness gurus and foodies alike, this pasta is perfect when you want a satisfying meal. It packs a mean punch of protein, while offering the GREAT taste you already love from Barilla. Mikaela has a ton of go-to Barilla recipes, that include the ProteinPLUS line, so we decided to adapt from her favorites and form one together.
I love this recipe because it hits every craving, but also feels light in your body. While we created this recipe with vegetables outlined below, this is a perfect solution to your “Oh no, it’s Friday and I have a ton of meal prepped vegetables left in the fridge” problem. We’ve all been there, and it becomes difficult to create a unique dish week after week. So, I encourage trying our very special recipe below. We promise, mixing these flavors together creates a healthy, flavorful pasta dish that will please your taste buds and charge up your body. Plus, it is SO easy and you can mix it up with any other ingredients you have in your fridge and pantry. It’s perfect for a girls night (like ours!)
Want to watch us in action? Check out our LIVE video below!
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| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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- 2 tbsp extra virgin olive oil
- 1/2 lb green beans cut in half
- 1 clove garlic chopped
- 2 pints cherry tomatoes halved
- 1 cup arugula
- salt and pepper to taste
Ingredients
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- Prep all of the veggies and garlic. Finely chop the garlic clove, and cut the cherry tomatoes and green beans in half.
- Simultaneously, bring water to a bowl with a pinch of salt
- Once prepped, pour 2 tbsp olive oil and garlic into sauce pan. Once heated, add veggies.
- Cook Barilla ProteinPLUS® until al dente (as described on box) 11-12 minutes
- Once Al dente, drain pasta with colander. Move back into pot and combine with vegetables. Mix until evenly distributed. Enjoy!
