Pasta Primavera

So I decided it was high time to start eating better and with the hubs being out of town its the perfect time to experiment with some recipes including veggies!

I found this recipe at Woof Nanny and thought it sounded like a good and healthy dinner and she portioned it for 2 so that definitely helps when you are only cooking for 1 or 2.

The sauce wasn't creamy which I was unsure about since I love cream sauces- yet my thighs do not- but the end result was slightly citrusy and light and refreshing while at the same time filling me up to where I almost couldn't finish! I loved chopping up my own veggies and felt like a real grown-up in the grocery store since I was stocking up on the "good for you" stuff. I definitely be starting a mini-herb garden in my kitchen so that I can have fresh basil all the time!

I brought the second portion in today for lunch and at 6 WW Pts it was well worth it!

(Re-posted from Woof Nanny with my adjustments in Red)

2 teaspoons olive oil or vegetable oil (Extra Virgin Olive Oil)

1 cup broccoli florets (About 1.5-2 cups... I love broccoli)

2 medium tomatoes, peeled, seeded, and chopped (1 large, not peeled- probably should have)

1/2 cup sliced yellow squash

1/2 cup sliced carrots (baby carrots cut in half)

2 garlic cloves, minced (1 monster large bulb that was slightly intimidating)

1/2 cup canned ready-to-serve low-sodium chicken broth

1 Tablespoon chopped fresh Italian (flat-leaf) parsley (eyeballed it)

1 Tablespoon chopped fresh basil (eyeballed it)

2 cups cooked penne pasta (Barilla Piccolini mini farfalle)

1 Tablespoon grated Parmesan cheese (Oops forgot this)

fresh basil for garnish (just a little bit)

In 10-inch non-stick skillet, heat oilAdd broccoli, tomatoes, squash, carrot, and garlic and cook over medium-high heat, stirring occasionally, until squash is softened, 1 to 2 minutes.Add broth, parsley, and basil and stir to combine.

Reduce heat to low, cover and cook until broccoli and carrots are tender, about 5 minutes.Add pasta to vegetable mixture, stir to combine. To serve, transfer pasta mixture to serving bowl, sprinkle with cheese, and garnish with fresh basil leaves, if desired. Two servings. Each serving provides: 4V, 1FA, 2B, 20C

Enjoy!

Pasta Salad

So of course there are 16 million and 1 ways to make this and of course everyone thinks that theirs is the best so naturally- since I'm the one doing the posting- here is the best pasta salad recipe ever. I mean seriously- who is going to argue with chunks of pepperoni and cheese?!?!

1 box of Tri Color Rotini (you can use plain but then you wouldn't be any fun)
1 stick of pepperoni
- cut to chunks. (slices work but aren't as good IMO)
1 block of mild cheddar cheese
- cut to chunks. I want to TASTE the cheese!
1 bottle of Italian Dressing (I use the light stuff- honest I do!)
If you are feeling healthy you can add some diced tomato (Fresh Please, NO Seeds!)

Cook pasta according to directions
Strain and splash some cold water on them to cool them off,
Add the goods and mix it up
Put spoonful after spoonful on your plate and leave little to no room for anything else.

Enjoy! (with or without fork, spoon, stick, or spork)