![\"Penne](\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2013\/05\/Potato-with-Arugula-Pesto-and-Spring-Vegetable-Pasta-7182.jpg?ssl=1\" "\\"Potato")
<\/a><\/p>\nJump to Recipe<\/a><\/p>\n My mission is to demonstrate ways in which the humble spud can be the leading main instead of type cast as a side dish that is most often fried or dressed with high-calorie condiments. Mr. Potato gets a bad rap for being a carb and highly caloric when in reality a medium-sized potato has only 110 calories and can be delicious without all the added fat that is usually heaped upon it. A potato is also very nutritious \u2013 high in Vitamin C, and B6, Potassium, fiber, and simple and complex carbohydrates necessary to energize our minds and bodies.With no fat or cholesterol, potatoes are also heart healthy and have been certified by the American Heart Association as a heart healthy food. An added bonus: they are naturally gluten free and one of the most inexpensive foods you can buy.<\/p>\n Probably the best thing about potatoes is their versatility and compatibility with other foods \u2013 you can eat them for breakfast, lunch, or dinner and there are a gazillion ways to prepare them. The proof is in the potato. In case you missed the previous recipes: the Fully Loaded Idaho\u00ae\u00a0Baked Potato<\/a>, Slow Cooker Idaho\u00ae Potato Tacos<\/a>, Purple Idaho\u00ae Potato Pizza<\/a> and, last but not least, today’s Penne with Arugula Pesto, Idaho\u00ae Red Potatoes, Asparagus, and Sugar Snap Peas – a celebration of Spring!<\/p>\n College Girl and I are huge fan of traditional pesto, the classic Genoese sauce of basil partnered with garlic, olive oil, pine nuts, and Parmesan and\/or Pecorino Romano cheeses, my husband, not so much. I quickly discovered that pesto can be made from practically any green leafy herb or vegetable and the man prefers the kale, parsley and arugula pestos that I’ve created – with and, more often, without cheese due to his sodium restriction. Still delicious (and vegan friendly), I assure you.<\/p>\n *Edit 7\/13\/13 – In response to your wonderful comments about the pairing of pasta and potatoes – it is a popular dish of coastal Liguria in northwestern Italy bordering France.<\/p>\n In case you’re wondering why Idaho\u00ae potatoes<\/a>, we all know that Idaho is known for potatoes, but they are also grown in other places, to be\u00a0sure you’re getting genuine, top-quality Idaho Potatoes, look for the “Grown In Idaho” seal. Idaho’s growing season of warm days and cool nights, mountain-fed irrigation and rich volcanic soil, give Idaho Potatoes their unique texture, taste and dependable performance in your kitchen capers. See more of the deliciously healthy recipes I developed on Idaho Potatoes’ website<\/a>.<\/p>\n Nutrition Analysis via MyFitnessPal.com. Eliminate the salt for low sodium diets.<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n Disclosure: I was compensated by the Idaho Potato Commission for developing this recipe, the recipes and opinions expressed are my own.<\/em><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/div>\n\t\t\n\t\t\t\t\t\t\t\t
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