My Healthy Kosher Kitchen
Whether you haven't touched a spatula in this lifetime or are a cooking pro, I hope that you enjoy my fresh take on healthy kosher cuisine!
xo Sierra
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This is my mom’s signature dish. She plays around with adding different ingredients, but no matter what there are tons of veggies to balance out the carby pasta. Most importantly it’s always delicious.
To lighten up this meal even more I swapped out regular pasta for whole-wheat and opted for light feta instead of full fat. I made this for a lunch I hosted and my guests couldn’t believe how healthy it was when I told them.
Trick even your pickiest eaters into a eating well with this easy to make and flavorful pasta dish.
Bonus- It makes great leftovers!
Dish Type: Dairy- Meal
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 25 minutes
Ingredients:
- 1 box whole-wheat pasta
- 2 Tbsp olive oil
- Jar of artichokes in oil, drained and pressed
- 1 green zucchini, sliced
- 3 Tbsp pesto
- 1/2 cup light feta
- 1 cup of arugula
- Dash of freshly ground pepper
Instructions:
- Bring water to a boil and add pasta, cook for 12 minutes or until al dente.
- Saute zucchini and artichokes over medium heat for 3-5 minutes.
- Drain the pasta and combine with pesto, feta, zucchini, artichoke and arugula. Mix well and top with freshly ground pepper.
Enjoy!
Serves: 8
Nutrition Info (per serving): 330 cals, 11g fat, 44.5g carbs, 10g fiber, 13g protein, 280 mg sodium
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Pesto & Cheese Crostini’s
Crostini’s are typically small pieces of white bread drizzled with olive oil and topped with cheeses, meats or vegetables. I skipped the olive oil and opted for larger slices of whole wheat bread, turning this delicious Italian favorite into a (still delicious) healthy meal. Perfect as a lunch or dinner!
Dish Type: Dairy- Meal/ Snack
Prep Time: 5 minutes
Bake Time: 2-3 minutes
Total Time: Less than 10 minutes
Ingredients:
- 2 small-medium slices of a whole wheat bread (best if it is fresh from a bakery)
- 1 oz Tnuva Kashvakal cheese (2 thin slices)
- 2 Tbsp pesto
- 2 Tbsp Parmesan cheese
- 2 tsp tomato sauce
Instructions:
- Slice muenster cheese thinly, using a cheese slicer.
- Place 1 slice on each piece of bread.
- Top each slice with 1 Tbsp of pesto, spread evenly over cheese.
- Sprinkle each crostini with 1 Tbsp parmesan and top with 1 tsp of tomato sauce.
- Cover toaster oven tray with tin foil and bake in toaster at 350 degrees for 2-3 minutes, or until cheese has melted.
- Serve with your favorite air popped or baked chip, I love Smart Fries (in photo).
Enjoy!
Serves: 1
Nutrition Info (2 crostini’s): 310 cals, 11g fat, 4.5g sat fat, 26g carb, 7g fiber, 14g protein, 380 mg sodium
