Green Goddess Pasta

I’m renaming this recipe from Originally, it was titled, Chicken Breast with Shaved Brussel Sprouts, but I’ve adapted. No meat this evening. Just some very healthy greens tossed on a warm swirl of light pasta.


  • 1 cup broccoli, steamed and chopped, or 1 broccoli stem, peeled into pasta-like strips
  • T olive oil
  • 1 t fresh lemon juice
  • pinch of freshly ground black pepper and Italian seasonings
  • 6 thinly sliced Brussels sprouts
  • 1/5 cup celery, chopped into small bits
  • 1 T fresh thyme
  • 1 T fresh flat-leaf parsley leaf, coarsely chopped
  • 2 t Parmesan cheese, coarsely grated
  • 2 oz. whole-wheat linguini


1. Steam brussel sprouts and broccoli, unless you’re doing broccoli shreds. Then make the shreds using a vegetable peeler and microwave with just a tad of water in the bottom of a bowl for about 2 minutes.

2. Meanwhile, bring half a pot of water to a boil. Add in linguini and cook ’til al dente (better for the blood sugar, you know). Once cooked, drain in sink. Toss with a little olive oil.

3. In a new bowl, toss greens with celery, thyme, parsley, seasonings, a little more oil and lemon juice.

4. Place pasta on top of seasoned greens. Swirl noodles and top with more thyme or cheese. Serve warm. On a porch somewhere. Preferably, you should be watching the sun set after a long, fulfilling day.

Or if you’re day was less than fulfilling, well, maybe this healthy pasta dish can change that.


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