Spring Up Your Plate: Favorite Spring Recipes Made Healthier
Spring Up Your Plate
We're taking two perennial spring favorites — eggs Benedict and pasta primavera — and making them healthier. But if you're still craving an indulgent version, we have that, too! We'll share both recipe versions so you can choose your own adventure.
Indulge: Honeymoon Eggs Benedict | 408 calories per serving
Fresh asparagus and Canadian-style bacon nestle atop a buttery croissant, with Asiago cheese, a poached egg and creamy hollandaise sauce to give the dish a luxurious finish. Donna toasted the croissant halves before adding the toppings, which we think sounds like a great idea.
Go healthy: Portobello Spinach Eggs Benedict | 183 calories per serving
In this lightened-up version, spinach and poached eggs are served atop tender portobello mushroom caps, with a reduced-fat hollandaise sauce over the top.
Healthy Tricks for Eggs Benedict:
The Portobello Spinach Benedict has half as much fat and 510 milligrams less sodium than the original. Here's how we did it:
- Swapping the croissant fora portobello mushroom adds satisfying umami flavor while cutting more than 100 calories.
- Making your own hollandaise sauce with Greek yogurt and light mayo reduces fat and sodium.
Related: Get more recipes for breakfast and brunch eggs.
Indulge: Creamy Penne Pasta Primavera | 329 calories per serving
Asparagus, tomatoes, and carrots are tossed with pasta and a creamy rich Parmesan cheese sauce.
Go healthy: Healthy Pasta Primavera | 221 calories per serving
Whole-grain penne pasta is tossed with asparagus, mushrooms, summer squash, cherry tomatoes, onions, garlic, and oregano, and topped with Parmesan cheese and lemon.
Healthy Tricks for Pasta Primavera
The Healthy Pasta Primavera has half the fat and double the fiber of the original version. Here's how we did it:
- Nixing the cream sauce and tossing the pasta in a little olive oil and fresh Parmesan is enough of a sauce and doesn't outshine the veggies.
- Using whole-grain pasta boosts the fiber.
- Doubling the veggies adds sweet, spring flavor and good-for-you nutrients.
Related: See our collection of spring recipes.
This article originally appeared in Allrecipes Magazine.