24-Hour Crisis Hotline: (877)SAFEGBC or (877)723-3422 Mental Health & Substance Abuse Issues

6502 Nursery Drive, Suite 100
Victoria, TX 77904
(361)575-0611
(800)421-8825

Nutrition
Resources
Basic InformationLatest News
Stay Away From Sugary Sodas, Spare Your HeartKnives: Essential Equipment for Healthy Food PrepHealthy Cooking on a BudgetHeart-Breaking News for Egg LoversAre Enhanced Waters Better for Your Health?Spring Ahead With Spring VegetablesThe Saturated Fat Debate Rages OnHealthy Diet Might Not Lower Dementia RiskDoes Your Family Eat Out a Lot? Watch Your Blood PressureNutritional Supplements Don't Ward Off Depression: StudySlow Down! Eating Too Fast Can Pile on the PoundsTry This Healthy Makeover for a Favorite Fast FoodHealthy Diet While Young, Healthy Brain in Middle AgeHow to Get Your Calcium If You're Lactose-IntolerantWhen it Comes to Diet, Not All Plants Are Created EqualRecipe for a Healthy Heart: Big Breakfasts, Less TVThe Right Way to Cook High-Antioxidant VeggiesLow-Carb Diets Linked to Higher Odds for A-FibHow Much Coffee Is OK?Health Tip: Foods that Reduce InflammationSocial Media 'Influencers' Can Get Kids Eating Junk FoodFast Food Delivers Even More Calories Than Decades AgoCooking With Whole GrainsEasy Recipes for Your Food ProcessorThe 411 on Nutritious, Tasty SeedsAdding Breakfast to Classrooms May Have a Health DownsideSupermarket Smarts: How to Save Money and Eat BetterBerkeley's Efforts Suggest Soda Taxes Do Cut Soda SalesGo Nuts Over NutsFast Food Versus Fast Casual -- Which Has More Calories?High-Fat Diets Do No Favors for Your Gut BacteriaHealth Tip: 10 Ways to Encourage Kids to Eat HealthierHealth Tip: Eat Less SaltRoasted Root Veggies Make a Hearty Winter SoupAHA News: Living Near Convenience Stores Could Raise Risk of Artery-Clogging ConditionHealth Tip: Eat Less Saturated FatKid-Friendly Food Swaps Everyone Will LoveWill Sugar Substitutes Help You Lose Weight?How to Keep Food Poisoning at BayHow to Choose the Right Cooking OilsCould Diet Sodas Raise an Older Woman's Stroke Risk?Hydrate Right, Your Kidneys Will Thank YouSweet Valentine Treats That Won't Bust Your DietAHA News: Are There Health Benefits From Chocolate?Get The Most From Frozen VegetablesUpdate Dietary Guidelines for a Healthier YouFrozen Berries: Just as Flavorful at a Better PriceMake a Healthy Game Plan for Super Bowl PartyingAHA: Healthy or Not? Keeping Score on Super Bowl AdsCauliflower: The Versatile Substitute for High-Carb Veggies
Questions and AnswersLinks
Related Topics

Wellness and Personal Development

Spring Ahead With Spring Vegetables

HealthDay News
by By Len Canter
HealthDay Reporter
Updated: Mar 14th 2019

new article illustration

THURSDAY, March 14, 2019 (HealthDay News) -- Celebrate spring with farm-fresh foods that usher in the season -- asparagus, peas and watercress. They're low in calories, have fresh flavor and are the perfect way to energize for warmer weather.

Asparagus is the quintessential spring vegetable, high in iron, folate and vitamins K and A. Quick to cook and easy to pair with flavorful ingredients, asparagus can be a tasty side dish or the starring ingredient in a risotto or pasta main course.

Asparagus is also great for digestive health, because it's a pre-biotic, meaning it feeds the helpful bacteria that live in your gut. These good bacteria are responsible for everything from signaling your immune system and keeping digestion in check to producing vital B vitamins. When shopping for asparagus, look for spears that are free of blemishes and dry spots, and tips that are closed and firm. Use asparagus promptly -- it can spoil quickly.

Peas are high in fiber, vitamins C, K and B, and are easy to incorporate into many dishes. Watercress is a crunchy green with vitamin C, beta carotene, lutein, zeaxanthin and some B vitamins. It adds a peppery flavor to dishes and salads. Here's a twist on a classic spring dish that showcases all these veggies and is deliciously creamy.

Lighter Pasta Primavera

  • 4 ounces whole-grain pasta
  • 1 tablespoon extra-virgin olive oil
  • 6 asparagus spears
  • 1 small bunch of watercress, chopped
  • 1 cup green peas or sugar snap peas, sliced
  • Pinch of salt
  • 1 teaspoon ground cayenne (optional)
  • 1 tablespoon cream cheese
  • 5-ounce container of plain Greek yogurt
  • 1/4 cup grated Parmesan cheese

Cook the pasta according to package directions and set aside.

Trim off the tough ends of the asparagus and slice spears on the diagonal, making 3-inch sections.

Warm a large skillet and add the oil. As soon as the oil shimmers, add peas, asparagus and watercress along with the salt and cayenne, if desired. Cook vegetables two to three minutes until soft. Add the pasta to the pan and toss.

Turn heat to low. Stir in cream cheese and yogurt, tossing well to coat vegetables and pasta. Sprinkle on the Parmesan. Serve immediately.

Yield: 2 servings

More information

The website Fruits & Veggies More Matters details many produce choices in season in the spring.