In our latest issue:

 10-minute recipes, tech toys for mom & dad, and a sugar detox plan.  See more >
KIWI magazine

Kids asking for pasta post-soccer practice? You’ll be able to whip up this fiber-filled whole grain version—with sweet blueberries and savory feta—in less than the time it’ll take him to pull off his cleats and wash up. If feta is too strong for your kids, you can swap with mozzarella or even cashews.

Active time: 5 minutes

Total time: 15 minutes


¾ pound whole grain penne pasta
1½ cups fresh blueberries
½ cup feta cheese, crumbled
1 cup baby arugula
2 tablespoons pine nuts
2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon finely chopped fresh sage
¼ teaspoon fresh lemon zest
¼ teaspoon sea salt, plus more for the pasta water
¼ teaspoon freshly ground black pepper


  1. In a large pot of boiling salted water, cook pasta until al dente. Drain and rinse under cold water.
  2. In a large bowl, toss pasta with blueberries, feta, arugula, and pine nuts. Add olive oil and lemon juice. Gently toss to combine.
  3. Sprinkle with fresh sage, lemon zest, sea salt, and pepper. Serve chilled or warm.
Serves 6

Per serving: calories 318, fat 11 g, protein 10 g, carbohydrates 48 g, dietary fiber 7 g, sugar 6 g

© 2017 May Media Group, LLC. All rights reserved. Terms of Use | Privacy Policy