Navajo Blue Corn Pasta

Navajo Blue Corn Pasta is a unique, nutritious dish that combines traditional blue cornmeal with fresh vegetables and herbs, delivering a delightful taste of the Southwest. This vibrant pasta is not only Paleo-friendly but also packed with flavor and health benefits.

Ingredients

• Blue cornmeal - 100g
• Almond flour - 50g
• Eggs - 2 large
• Olive oil - 1 tablespoon
• Water - 50ml
• Salt - 1/2 teaspoon
• Garlic - 2 cloves, minced
• Zucchini - 1 medium, sliced
• Cherry tomatoes - 150g, halved
• Spinach - 100g, fresh
• Fresh basil - 1/4 cup, chopped
• Black pepper - to taste

Steps

1. In a mixing bowl, combine blue cornmeal, almond flour, and salt.
2. In a separate bowl, whisk together the eggs, olive oil, and water until well combined.
3. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
4. Knead the dough on a floured surface for about 5 minutes until smooth.
5. Cover the dough with a damp cloth and let it rest for 10 minutes.
6. Roll out the dough to about 1/8 inch thickness and cut into desired pasta shapes.
7. Bring a pot of salted water to a boil and cook the pasta for 4-5 minutes until al dente, then drain and set aside.
8. In a skillet over medium heat, add a drizzle of olive oil and sauté the minced garlic until fragrant.
9. Add sliced zucchini and cherry tomatoes to the skillet, cooking until tender, about 5 minutes.
10. Stir in the fresh spinach and basil, cooking until the spinach wilts.
11. Combine the cooked pasta with the sautéed vegetables, seasoning with black pepper to taste.
12. Serve warm, garnished with additional fresh basil if desired.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 40 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 150 mg
• Cholesterol: 180 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.05 L

Health Benefits

• Rich in antioxidants from blue corn and vegetables.
• High in fiber, promoting digestive health.

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