I love a light, colorful, summery meal!
I made this yummy recipe from Cooking Light last week. It made so much that Todd and I ate it for lunch and supper for a few days. It tastes light, but it’s hearty.
We’re not big meat eaters. We like meat and don’t have any reason why we don’t eat it a lot other than the fact that our grocery bill is cheaper if we don’t eat it. So if we’re not eating meat, we like to eat something with black beans or mushrooms.
This recipe is loaded with yummy vegetables and I am just a sucker for pasta. I modified it a little bit to fit my tastes, but here’s the original recipe. (It also tastes great reheated)
I love how colorful it is! And the best part is that there are only 338 calories per serving.
3 cups (8 ounces) uncooked farfalle (bow tie pasta)
2 cups Roasted Vegetables (recipe below)
1 cup frozen petite green peas, thawed
1/4 cup chopped fresh parsley
1/4 cup (1 1/2 ounces) thinly shaved fresh Parmesan cheese
1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
2. Combine pasta, Roasted Vegetables, and peas in a large bowl. Top with parsley and cheese.
1 (8-ounce) package baby portobello mushrooms, halved
2 cups grape or cherry tomatoes
1 red onion, sliced
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Preheat oven to 475°.
2. Combine first 6 ingredients in a bowl; toss well to coat. Arrange mushroom mixture in a single layer on a jelly-roll pan.
3. Bake at 475° for 15 minutes; turn vegetables over. Bake an additional 7 minutes or until vegetables are tender and lightly browned.
Do y’all have any great summer recipes to share?