Fit Foodie Recipe: Sprouted Pasta Primavera

Here's another delicious summer recipe from our friend Chef Mareya, aka "The Fit Foodie."

Sprouted Pasta Primavera

Recipe Servings: 4

1 lb Sprouted grain penne pasta (or quinoa, whole grain or brown rice pasta)

1 Cup Arugula

1 Cup Grape tomatoes, halved

1 cup Broccoli florets, cut into bite-sized pieces

1/2 cup Fresh basil, chopped

1/2 cup Black olives, chopped

Dressing Ingredients

1 ½ tsp Black pepper, ground

1 tsp Sea salt

1 tsp Dried oregano

4 tsp Olive oil

1 tsp Balsamic vinegar

2 tbsp Lemon juice

Recipe Instructions:

  • Cook pasta in boiling water until al dente.
  • In a small bowl, whisk together dressing ingredients.
  • Combine all remaining ingredients in a serving bowl and serve cold or room temperature.

Wash all vegetables with Eat Cleaner® Fruit and Vegetable Wash for best results.

Chef Mareya is also known as "The Fit Foodie," a nationally recognized food safety and clean eating expert, an award-winning entrepreneur, television chef, author and inventor. She is the creator of, the premier lifestyle destination for fit food information. Her book "The Clean Eating Handbook" was released in May 2013 and has been touted as the 'go-to' guide for anyone looking to eat cleaner and get leaner. She is a contributor to “The Daniel Plan: 40 Days to a Healthier Life” by Rick Warren, Dr. Daniel Amen and Dr. Mark Hyman. She is a featured chef on the Emmy-nominated cooking show Recipe Rehab,, and is the local food expert for San Diego Channel 6 News. Her back-page column, "The Fit Foodie", appears in Edible Orange County Magazine.

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