"Food for me was a connecting link to my grandmother, to my childhood, to my past. And what I found out is that for everybody, food is a connector to their roots, to their past in different ways. It gives you security; it gives you a profile of who you are, where you come from." - Lidia Matticchio Bastianich
Like all mothers everywhere, when I cook dinner on the weekdays, I look for a recipe that is quick, nutritious and kid-friendly. Gudiya seems to love pasta. So I sneak in as many vegetables as possible. I even add turmeric to my pasta!
Spinach Fusilli Pasta
1 cup whole wheat fusilli, cook according to the
1 red bell pepper, cored, sliced
1 cup baby portabella mushrooms, sliced
1 ½ cup frozen spinach
1 tsp Italian seasoning
Salt to taste
1 tbsp. olive oil
1 tbsp. minced garlic (fresh)
½ tsp turmeric powder
1.Cook pasta according to the
2.Heat oil. Add garlic. Sauté for a
3.Add mushrooms. Let the moisture evaporate.
4.Add bell peppers, turmeric powder
and Italian seasoning.
5.Add spinach. Allow it to thaw.
6.Add cooked pasta and salt to
7.Mix and serve – if needed
sprinkle cheese of your choice.
Since turmeric powder is full of antioxidant properties, I
even add it in my pasta.