Saturday, March 15, 2014

Rich and Healthy Warm Pasta Salad

So this is going to be a quick and dirty recipe post for you all, we have been busy and my current WAH job...well, that  is a whole other issue. This is a recipe to make now and pretty much all the time!Cold days and pasta salad don't usually mix, but here is a way to get the light and fresh taste of a summer pasta salad but with the warmth of a regular pasta for the everlasting winter that has gripped the ATX. In fact we have made this a few times since

Shopping List
4 oz Central market Corn pasta
2 Oz Broccoli
1/4 cup Corn Kernels
1 1/2 Medium Roma Tomatoes
1/2 Stick Butter
4 Garlic Cloves
1 Green Onion Stalk
1/4 cup Almond Milk
1 tsp Crushed Red Pepper Flakes

Time To Get Cooking!!!
The Pasta
Get a big pot of water and bring it to boiling
Add a pinch of salt and 4 oz of the corn pasta
Let boil for 10 minutes
While bringing the water to boil chop up the broccoli and tomato into preferred pieces
Drain and rinse corn
Combine tomato and corn, keep broccoli separate
When pasta is done cooking drain and add to tomato and corn.
Bring water back to boiling and drop in broccoli
Cook for 5 minutes and then drain and toss into an ice bath right away
Let cool before adding to pasta bowl
The Sauce
In a sauce pan melt butter
Press the garlic and chop up the green onion
Add to saucepan and saute until brown
Add in the almond milk and pepper flakes
Bring to simmer and let thicken
The Mix
When the sauce is done add the pasta and veggies into the sauce pan and give a good toss to coat
Serve and say yum!

*add more veggies for even yummier pasta
*add some good cheese if you want it to be even more rich

Below is the nutritional info AND if you click on the picture (and have a Spark Recipes account) it will take you to the recipe itself and you can save the recipe to your recipe box. That was a lot of "and"s...anyway follow the link and save it!

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