I’ve been noticing that the turnips at the grocery store have been smaller than normal (they’ve been the sizes of near grapefruits all winter long.)
I’ve always loved turnips in the springtime, so I did a little research into that and it turns out that although turnips are available all year long, they are best in the fall and spring, when they are small and sweet. The larger the turnip, the tougher the skin and the stronger the flavor (which isn’t always a good thing – they can be a little soapy.)
After learning that, I grabbed a few mid-sized turnips and decided to make a spring pasta with peas, which are also a springtime veggie.
However, the turnip was bad in the middle! Thank gosh I had a giant parsnip in the pantry, so I grabbed that and pulled an audible (if you don’t get that football reference, click here.)
Another example when a blunder turned into a wonder! Haha, forgive me for my corny jokes, I haven’t had my second cup of coffee yet!
Anyway, this spring is turning up to be wedding crunch time. This weekend is my bachelorette party, so last night, all of my NYC bridesmaids gathered to get our nails done since we’re going to….. Miami!
My friend Shannon even made us little plastic champagne glasses that she penned “Bridesmaid,” “MOH,” and “Bride to Be” on – she’s so cute.
I can’t wait for this weekend, mainly because I need a vacation. I feel like I’ve been working overdrive with Inspiralized, my personal life and with wedding stuff, especially. It’s all fun, so I can’t complain, but you know how it is… sometimes you just need to lay out by the pool with a cocktail.
In preparation for this trip (and my wedding in general), I’ve been trying to focus on what I eat and frequency of workouts. I’ve been amping up my strength-training (specifically my arms and back, since my dress shows them off) while doing steady cardio (like 30 or 45 minute spin workouts.)
This has led me to make a lot more spiralized meals for myself that are jam-packed with flavor, but lower in carbohydrates and calories. However, when you do that, after a while, you just crave something a bit more indulgent.
Hence, I came up with this perfect balance: turnip pasta with prosciutto, snap peas and juuuuust a little bit of parmesan cheese (cheese has never worked well with my stomach, but I just love it too much – so, moderation!)
The parsnips give this dish that robust, nutty flavor that my tastebuds were craving and the prosciutto, well, if you thinly slice a quality prosciutto and add it in anything, it’s a win. The crunchiness of the sugar snap peas is divine and the taste is refreshing.
This is definitely one of those, “I’m eating prosciutto and cheese, but I feel amazing!” kind of dishes, that I’ve been working into my “wedding diet” to satisfy that savory tooth, but still stay on track – AKA reason #903458937589345 why I love spiralizing!
Nutritional Information & Recipe
Spring Prosciutto Parsnip Pasta with Snap Peas
- 1/2 tablespoon extra virgin olive oil
- 1 garlic clove minced
- 1 pinch red pepper flakes
- 1/2 cup chicken broth low sodium
- 3 oz sugar snap peas sliced in half
- 2 large parsnips peeled, Blade C/D, noodles trimmed
- salt and pepper to taste
- 4 pieces of prosciutto thinly sliced
- 2 tablespoons freshly grated parmigiano reggiano cheese or parmesan
- parsley to garnish
- Place a large skillet over medium heat and add in the oil. Once oil heats, add in the garlic and red pepper flakes. Let cook for 30 seconds or until fragrant and then add in the chicken broth. Let broth come to a boil and then add in the snap peas and cook for 5 minutes or until liquid evaporates by 1/2.
- Then, remove the snap peas and add in the parsnip noodles, season with salt and pepper and toss thoroughly. Cover and let cook for 5 minutes or until parsnip noodles are al dente. Uncover, add back in the snap peas, add in the prosciutto and sprinkle with cheese and toss thoroughly to combine or until cheese is melted.
- Divide into bowls and garnish with parsley.