As a visiting nurse I always get excited when I see initiatives being put into place in the community that encourage people to live healthier, happier lives.
My employer, Abington Health, located in the northern suburbs of Philadelphia, has been running a campaign this month called the Abington Health 30 Day Challenge. The point of the campaign is to “encourage participants to make small, but long-term changes to their diets and lifestyles, which can improve overall health and well-being.” In other words, each day a new health/wellness challenge is put onto Abington’s Facebook page and participants are then encouraged to post a photo of themselves doing the challenge, tagged #AH30DayChallenge.
I encourage you to check out Abington’s 30 Day Challenge for yourself and give it a try! Often, I’ll have home-care patients that are overwhelmed by their health problems and the seemingly insurmountable task of changing their lifestyles. One thing I tell them is that every healthy choice they make is a victory and a step in the direction towards wellness. I hope you take some time to recognize your victories today!
P.S- This is not a sponsored post. I just like my job. 🙂
Wilted Arugula Pasta Salad
Prep Time: 10 minutes Cook Time: 9 minutes
Note: Allow 30 minutes to an hour to chill.
- 1/8 C olive oil
- zest and juice of 1 lemon
- 1/4 tsp salt
- 1/8 tsp pepper
- 3 handfuls (about 4 cups) of fresh arugula
- 1 1/2 C 100% durum wheat semolina farfalline*
- 1/4 C blue cheese crumbles
- 1/2 C dried cranberries
*If you have trouble finding farfalline, another small 100% durum wheat pasta will work.
1. In a large mixing bowl, measure and mix together olive oil, lemon zest, lemon juice, salt and pepper.
2. Bring a pot of salted water to a boil and cook your farfalline per package instructions. The recommended cooking time for my pasta was 9 minutes. Be sure not to overcook, so that you don’t get pasta that falls apart.
3. While the pasta is cooking, clean your arugula and gently mix it together with your lemon olive oil mixture.
4. Once the pasta is done cooking, immediately drain it, but don’t rinse. Then add your hot pasta to the bowl of arugula and fold together. The hot pasta will gently wilt your arugula, making it more tender and sweet.
5. Allow your arugula 3 minutes to wilt and then place it in the refrigerator to cool before you’re ready to serve. I recommend giving it at least 30 minutes in the fridge before serving.
When I made this recipe I was getting ready to throw my son’s 4th birthday party and my refrigerator was packed full, so I ended up putting my salad outside for a few minutes. Fortunately, it was an unusually chilly day!
6. Before serving, mix 1/2 C of blue cheese crumbles and 1/2 C of dried cranberries in with your salad.
Serve your Wilted Arugula Pasta Salad chilled. It’s a delicious meal unto itself, and it also pairs well with roasted chicken or broiled white fish.