Navajo Blue Corn Pasta

Navajo Blue Corn Pasta is a unique and nutritious dish that combines the earthy flavors of blue corn with a delightful, hearty sauce. This paleo-friendly pasta offers a satisfying texture and a burst of vibrant color, perfect for a wholesome meal.

Ingredients

• Blue cornmeal - 1 cup
• Almond flour - 1/4 cup
• Eggs - 2 large
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Water - 1/4 cup (as needed)
• Garlic - 2 cloves, minced
• Spinach - 2 cups, fresh
• Cherry tomatoes - 1 cup, halved
• Cooked chicken breast - 200 grams, shredded
• Black pepper - to taste
• Fresh basil - for garnish

Steps

1. In a mixing bowl, combine blue cornmeal, almond flour, eggs, olive oil, and salt. Mix until a dough forms, adding water gradually until the dough is smooth and pliable.
2. Knead the dough on a floured surface for about 5 minutes, then cover with a damp cloth and let it rest for 10 minutes.
3. Roll out the dough to a thickness of about 1/8 inch. Cut into your desired pasta shape (tagliatelle or fettuccine work well).
4. Bring a large pot of salted water to a boil. Cook the pasta for 3-5 minutes until al dente, then drain and set aside.
5. In a skillet, heat a tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
6. Add fresh spinach and cherry tomatoes to the skillet, cooking until the spinach is wilted and the tomatoes are slightly softened, about 3 minutes.
7. Stir in the shredded chicken and cooked pasta, tossing everything together until heated through. Season with black pepper to taste.
8. Serve the pasta warm, garnished with fresh basil.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 186 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.25 L

Health Benefits

• Rich in antioxidants from blue corn and tomatoes, promoting overall health.
• High in protein from chicken and eggs, supporting muscle repair and growth.

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