Fresh basil is one of the most heady, aromatic herbs and the smell of it makes me think of summer. Love dried basil in soups and stews, love fresh basil in salads, pesto (of course), pastas, brushetta and anything else I can think of. This is one my most favorite fresh herbs!

But it isn’t just the flavor that is so good—it’s also good for you. Basil is high vitamin K, magnesium, calcium, iron, vitamin A, plus lots of trace minerals. Add to that the fact its antibacterial and anti-inflammatory qualities make it a healing herb, what’s not to love about basil?

 

Here’s today’s TRICK:

Grow your own! It is so easy to grow in the ground, a container or with a start from a nursery. When you take the leaves off the top, it will keep growing until your first frost.

 

Here’s a TIP:

Remember just the leaves; the stalks are bitter. To make a chiffonade (thin ribbonlike slices of fresh basil), take all your leaves, pile them on top of each other, roll them up like a big cigar then using kitchen shears, snip away. Fast and easy!

 

And your Basil RECIPE:

Print Recipe
Pasta Salad Primavera
colorful shell pasta in a wodden bowl on a black surface
Cuisine Vegetarian
Servings
people
Ingredients
Cuisine Vegetarian
Servings
people
Ingredients
colorful shell pasta in a wodden bowl on a black surface
Instructions
  1. Prepare pasta according to package directions; drain and set aside.
  2. Meanwhile, steam the carrots (for 4 minutes) then add zucchini cook till just until tender, another 3 to 5 minutes. Place in a bowl with ice to stop cooking, then drain and add the vegetables in a large bowl, along with the bell pepper, onion and corn.
  3. Add remaining ingredients and mix well.
  4. Add pasta to bowl and toss lightly.
Recipe Notes

Per Serving: 203 Calories; 15g Fat; 2g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 30mg Sodium.  Exchanges: 0 Grain(Starch); 2 Vegetable; 1 1/2 Fat.

SERVING SUGGESTIONS: Serve with a big green salad.

 

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