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Quick & Easy Winter Heart-Healthy Recipes

Fusilli with Broccoli Pesto

(Courtesy of Delish.com)

Ingredients:

  • 12 oz. fusilli pasta
  • 12 oz. frozen broccoli florets
  • 2 clove garlic
  • ½ c. fresh basil leaves
  • 3 tbsp. olive oil
  • 1 tbsp. grated lemon zest
  • Kosher salt
  • Toasted sliced almonds
  • Grated Parmesan cheese

Directions:

  1. Cook the pasta according to package directions. Reserve 1/2 cup of the cooking liquid, drain the pasta, and return it to the pot.
  2. Meanwhile, in a microwave-safe bowl, combine the broccoli, garlic, and 1/2 cup water. Cover and cook on high, stirring once halfway through, until the broccoli is tender, 5 to 6 minutes. Transfer the mixture (liquid included) to a food processor. Add the basil, oil, zest, and 3/4 teaspoon salt, and purée until smooth.
  3. Toss the pasta with the pesto and 1/4 cup of the reserved liquid (adding more liquid if the pasta seems dry). Sprinkle with almonds and Parmesan, if desired.

For nutritional information and recipe tips, click here.

Italian Vegetable Lentil Soup

(Courtesy of cookingclassy.com)

Ingredients:

  • 2 Tbsp olive oil
  • 1 1/2 cups diced carrots (3 medium)
  • 1 1/2 cups diced yellow onions (1 medium)
  • 1 1/2 Tbsp minced garlic (4 cloves)
  • 4 (14.5 oz) cans vegetable broth
  • 2 (14.5 oz) cans diced tomatoes
  • 1 1/4 cups dried brown lentils, rinsed and picked over
  • 1 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • Salt and freshly ground black pepper
  • 1 1/2 cups diced zucchini (1 medium)
  • 2 cups packed chopped kale or spinach
  • 1 Tbsp fresh lemon juice
  • Parmesan cheese, for serving (optional)

Directions:

  1. Heat olive oil in a large pot over medium-high heat. Add carrots and onions and saute 2 minutes then add garlic and saute 2 minutes longer. Pour in vegetable broth and tomatoes.
  2. Add in lentils, basil, oregano, thyme and season with salt and pepper to taste.
  3. Bring to a boil then reduce heat to medium-low, cover and simmer 35 minutes, stirring occasionally.
  4. Add in zucchini and kale and simmer 10 minutes longer.
  5. Stir in lemon juice and add up to 1 cup of water to thin as needed (as the soup rests the lentils soak up more of the broth). Serve warm with parmesan cheese if desired.

For additional information on this recipe, click here.

Skillet Gnocchi with Shrimp & Asparagus

(Courtesy of Eating Well)

Ingredients:

  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
  • 1 16-ounce package shelf-stable gnocchi
  • ½ cup sliced shallots
  • 1 bunch asparagus (about 1 pound), trimmed and cut into thirds
  • ¾ cup reduced-sodium chicken broth1 pound raw shrimp (26-30 per pound), peeled and deveined, tails left on if desired
  • ¼ teaspoon freshly ground pepper
  • Pinch of salt 2 tablespoons
  • 2 tbs lemon juice
  • ⅓ cup grated Parmesan cheese

Directions:

  1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and golden in spots, 6 to 10 minutes. Transfer to a bowl.
  2. Add the remaining 2 teaspoons oil and shallots to the pan; cook over medium heat, stirring, until beginning to brown, 1 to 2 minutes. Stir in asparagus and broth. Cover and cook until the asparagus is barely tender, 3 to 4 minutes. Add shrimp, pepper and salt; cover and simmer until the shrimp is pink and just cooked through, 3 to 4 minutes more.
  3.  Return the gnocchi to the skillet along with lemon juice and cook, stirring, until heated through, about 2 minutes. Remove from the heat, sprinkle with cheese, cover and let stand until the cheese is melted, about 2 minutes.

For additional information on this recipe, click here.

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