MARCH 2021

ISSUE 08
 March your way
to eat
What's in Season
Beets Mushrooms
Turnips Artichokes
Asparagus Onions
Broccoli Arugula

Oranges
Lemons
Kiwis
Strawberries

THE BITE // MARCH 2021 1

 Spaghetti al Limone
with Asparagus

1 lb. spaghetti ½ Tsp. crushed red pepper

⅔ cup extra-virgin olive oil flakes
1 large bunch asparagus, 8 Large basil leaves
thinly sliced diagonally 2 Lemons, halved
4 garlic cloves, smashed 2 Oz. Parmesan, finely grated
4 3"-long strips lemon zest (about 1 cup)

Cook pasta in boiling salted water until al dente. Drain pasta,

reserving 1½ cups pasta cooking liquid.
Heat oil in a large pot over medium-high. Add asparagus, season
with salt, and cook, stirring often, until just beginning to take on
color, about 1 min. Add garlic, lemon zest, and red pepper flakes
and cook until fragrant, about 30 sec. Set aside until pasta is
ready.
Add pasta and basil to pot with asparagus mixture and return to
medium-high heat. Squeeze lemon juice into pot, add Parmesan
and 1 cup reserved pasta cooking liquid. Cook, tossing vigorously
and adding more pasta cooking liquid if needed, until sauce is
creamy and emulsified and pasta is coated, about 1 minute.
Divide pasta among bowls, placing a lemon strip in each.
THE BITE // MARCH 2021 Recipe from bonappetit.com 2
 EDucate presents
guest speaker

isch, MA, RD
Ha ,
e

CH
t

March 19th
Ka

T
1-2 pm

Check out @EDucate_SFSU For the zoom link!

She will be talking about her

journey in dietetics and her
experience working with patients
who have eating disorders
THE BITE // MARCH 2021 3
 Important Dates
(no, not the fruit!)

DICAS Match
Day
April 5
11am
Spring Break! (central time)
Monday, March 22
to
Friday, March 26

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 March is National
Nutrition Month® !
In March, the Academy focuses attention on healthful eating
through National Nutrition Month®. This year’s theme,
Personalize Your Plate, promotes creating nutritious meals to
meet individuals’ cultural and personal food preferences.

“America is a cultural melting pot, so you can’t expect

everyone’s food choices to look the same,” said registered
dietitian nutritionist Su-Nui Escobar, a national spokesperson for
the Academy of Nutrition and Dietetics in Miami, Fla.

“Eating is meant to be a joyful experience. As supermarkets

increasingly diversify their shelves to meet the needs of their
customers, it’s becoming easier to create nutritious meals that
align with a variety of cultural preferences.”

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 Test your nutrition
knowledge with the
Fact or Fiction quiz
on the next page!
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THE BITE // MARCH 2021 8
 Follow SNDA on
Social Media
facebook.com/SFstateSNDA

@sfsu.snda

sfsu-sda.com

THE BITE // MARCH 2021 9

for reading