Farmers Market Pasta

Pasta has a reputation for being a heavy, carb-overloading, cheat-meal. But, it doesn’t have to be! This light, refreshing dish breaks through the confines of pasta barriers. It will leave you satisfied, but not overly stuffed!

 

Ingredients:

Pasta Puttana‘s Fiery Red Chile handcut tagliatelle (Spinach pasta is a tasty substitute. Just add crushed red pepper flakes or chili pepper paste to get the kick!)

2 tbsp. freshly squeezed lemon juice

2 tbsp. extra virgin olive oil

Freshly cut arugula

Salt & pepper to taste

 

Directions:

Chiffonade your fresh arugula

Follow the package directions to boil the pasta. Fresh pasta cooks quickly!

Strain pasta.

In a small prep bowl, whisk together the lemon juice, olive oil, salt & pepper.

In a serving bowl, gently combine the pasta, arugula, and dressing.

 

Farmers Market Pasta

Farmers Market Pasta

 

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Summer Pasta Salad

Need a side dish to bring to a summer BBQ? This is an easy staple that every cook-out needs to be complete. Warning: you may want to consider doubling the recipe if you’d like to come home with leftovers. It will be a hit!

Ingredients:

Rainbow colored pasta

1 package of pepperonis

1 small carton of cherry tomatoes

2 to 3 bell peppers, vary in colors

1 red onion

frozen peas

frozen chopped brocoli

salad supreme (spice aisle)

Italian dressing (SOY-FREE: Good Seasons’ Zesty Italian packet mixed with extra virgin olive oil, balsamic vinegar, and water)

salt & pepper to taste

Directions:

Boil the pasta. Strain it and run under ice cold water until the pasta is cooled.

Chop all veggies (bite-size). Toss them into a large bowl with the pasta.

Add the salad supreme spice, dressing, and salt & pepper until you like the taste. While my patience is terrible, it’s best to refrigerate it over night and add additional flavorings in the morning if needed.

Welcome, summer!

Welcome, summer!

Rachael Ray’s Spinach Pasta with Asparagus Pesto

Rachael Ray is a phenomenal resource for soy-free eating. Her thirty minutes meals are simple to follow and make weeknight dinners a breeze. She also makes everything from scratch and uses EVOO instead of vegetable oil.

Rachael featured this recipe on her show last week. I tried, and loved it! If you’re dairy-free, like myself, substitute the cheese with rice cheese by Galaxy Nutritional Foods. You’ll find it at Whole Foods.

Thank you, Rachael Ray!

http://www.rachaelray.com/recipe.php?recipe_id=4626