25 August, 2015
Taste the Rainbow Pasta
A pasta dish is a great way to incorporate your veggies, because after you cook and spice them the flavors all blend together. You want to try to eat as colorful as possible especially during the summer months when fresh veggies are so readily available. Below is the recipe I created however you could substitute many different types of vegetables.
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
1 sweet onion
8 baby carrots
3 cloves of garlic
grilled chicken breast (optional)
1 box of chicken stock
EVOO (extra virgin olive oil)
1 package of papperdelle pasta (can use whatever noodle you have on hand)
Pre-heat a sauté pan and add one 1 T of EVOO. Crush the three cloves of garlic and add one onion diced. Sautee this mixture for 3 minutes on medium heat, adding chicken stock as needed if pan gets dry. The chicken stock provides moisture without the added calories of oil. During this time I try to prep all my veggies. Slice the carrots, zucchini, and squash. When slicing your peppers..use my kitchen tip for this.
Add your carrots to the mixture and continue to cook for an additional 3 minutes. Lastly add your zucchini and squash and cook for 3-5 minutes longer.
Continue to add chicken stock as needed. Boil your water for noodles while the veggies are finishing. Top your veggies with salt/ pepper, 1 T of Italian Sprinkle, and fresh basil. Toss the drained noodles with your veggie mixture. You can add grilled chicken breast if you have some on hand. Serve immediately. This meal yields 5 hearty servings.
Meal as plated 500 calories