Spring is a chance to reset our diets and enjoy lighter meals made with fresh ingredients. Seasonal fruits and vegetables add color, flavor and nutrients that support heart health and overall wellness. Here are three simple recipes that highlight fresh ingredients and fit naturally into a balanced routine.
Spring Pasta Primavera
Pasta primavera is a classic spring dish packed with colorful vegetables and fresh flavor. The mix of seasonal vegetables adds texture and nutrients, while the pasta provides a warm base. It’s an easy way to bring fresh ingredients together for a dish that feels light, simple and comforting.
Ingredients:
Penne pasta
Salt
Olive oil
Fresh veggies including red onion, carrot, broccoli, bell pepper, yellow squash, zucchini, tomatoes, and garlic
2 teaspoons dried Italian seasoning
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1/2 cup shredded Parmigiano, divided
For the full recipe, visit CookingClassy.com.
Strawberry spinach salad is a bright, refreshing option that fits perfectly with spring. Fresh strawberries bring natural sweetness, and the spinach adds a nutrient-rich foundation that supports overall wellness.
Ingredients:
5 ounces fresh spinach
1 cup thinly sliced strawberries
1/3 cup thinly sliced red onion
1 recipe Poppy Seed Dressing
1/2 cup toasted pecans
2 ounces feta cheese, crumbled
Sea salt and freshly ground black pepper
For the full recipe, visit LoveandLemons.com.
Grilled Chicken with Vegetables
Grilled chicken with vegetables is an easy, fresh meal that really lets spring produce shine. The chicken provides lean protein, while the colorful veggies add flavor and texture. It’s light, satisfying and perfect for warmer days when you want something healthy and easy to prepare.
Ingredients:
1 1/2 teaspoons dried basil, crumbled
1 1/2 teaspoons garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
2 teaspoons olive oil (extra virgin preferred)
4 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded
1 small zucchini, cut lengthwise into slices 1/4 inch wide
1 small red bell pepper, cut crosswise into 4 rings
1/4 small eggplant (about 4 ounces), cut crosswise into 1/2-inch slices
Cooking spray
For more recipes, visit AmericanHeartAssociation.com.
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