Don't have time for dinner? Tired of box-meals?
Try these two -- they are as simple as boiling pasta and stirring in some good stuff. They are the 15 min., one-pan wonders that help your busy day go a little smoother. Enjoy!
Creamy Penne with Green Vegetables
1 box (5 servings) of penne whole grain pasta
4 ounces cream cheese (1/2 package)
1 Tb. onion powder
1 Tb. garlic salt
1 tsp. ground pepper
1 tsp. table salt
1/4 cup grated parmesan cheese
2 cup. chopped brocolli, peas, snowpeas, thin green beans, or asparagus (any combination you like)
In a large sauce pan, boil pasta in salted water (1/2 - 3/4 full). Place a colinder ontop of pan and steam your vegetables as the pasta cooks. In a seperate bowl, toss together parm. cheese, onion, garlic, salt, and pepper. Lift the vegetables from the steam when fork tender (aprox. 7 min.), drain pasta when al dente (aprox. 10 min.). Combine all ingredients in the hot pan, stirr/toss until all pasta is coated. Serve hot, approx. 6 servings. Store covered in fridge for 3 days. *** while the pasta and vegis cook, you can sautee chicken breasts for a heartier meal. The whole grain and peas (legume) make a complex protein, so this is filling by itself as well.
Pesto Pasta and Fresh Tomato with Mozzerella
Pesto
3 cups rinsed basil leaves (1 sandwich bag full)
1/2 cup. olive oil
3 minced garlic cloves (1 1/2 Tb. garlic powder)
1/2 cup pine nuts (can substitute in almonds)
1/2 cup grated parmesan cheese
2 tsp salt
2 tsp black pepper
Blend together until spread is smooth. Store for 1 week in fridge, covered/sealed; or freeze in ziplock bag for 6 months. *I love freezing it flat, so I can break off bits from the pesto sheet and toss into hot pasta for a quick meal or side.
1 box pasta
3 garden fresh medium tomatoes (any variety), diced
2 ounces diced mozzerella cheese
2 Tb pesto
Boil pasta until al dente. Combine all ingredients in hot pan and toss until pesto is evenly coated throughout the dish. Serve hot or cold. Serves 6. Store covered in fridge 3 days.
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