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Spaghettini Powerbowl

Pasta lovers can get in on the grain bowl trend with this easy to assemble combo of nutritious and colourful ingredients. Don't be afraid to switch it up! Use this recipe as inspiration for your own pasta powerbowl creations with your favourite foods or what you have on hand.  
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Prep time
icon-clock-110 Min
Cook time
icon-cooking-15 Min
Serves
icon-servings-14
Spaghettini Powerbowl
Catelli Sun-Dried Tomato & Basil Spaghettini

Ingredients

  • 1 pkg (375 g) Catelli Sun-dried Tomato and Basil Spaghettini
  • 1/4 cup (60 mL) extra virgin olive oil
  • 1/2 tsp (2 mL)  each salt and pepper
  • 2 cups (500 mL) lightly packed baby arugula, kale or spinach
  • 1 1/2 cups (375 mL) navy or white kidney beans (14 oz/398 mL can)
  • 1 cup (250 mL) cubed, cooked chicken
  • 1 cup (250 mL) halved grape tomatoes
  • 1 cup (250 mL) crumbled goat cheese
  • 1 avocado, chopped (optional)
  • Balsamic glaze (to taste)

Cooking Steps

Step 1

Cook spaghettini in a large pot of boiling, salted water according to package directions; drain well. Toss spaghettini with olive oil, salt and pepper.

Step 2

Divide spaghettini among serving bowls. Arrange an equal portion of arugula, beans, chicken, tomatoes, goat cheese and avocado (if using) on each bowl. Drizzle with balsamic glaze to taste. Serve warm or cold