1. «Zucchini Noodles with Pesto»
Ingredients:
2 large zucchinis, spiralizer dikla imza
1 cup basil pesto (in house or off the shelf)
halved cherry tomatoes
Pine nuts, toasted (for decoration)
Instructions:
1. Place zucchini noodles in a pan and stir fry for about 2 to 3 minutes or until soft.
2. Mix in a memorable pesto along with cherry toms.
3. Pine nuts are an excellent topping.
Ingredients:
8 oz whole wheat pasta
2 cups mixed vegetables (bell peppers, broccoli, carrots)
2 garlic cloves minced
1 tbsp olive oil
Fresh bail remains for garnish
Instructions:
1. Boil the pasta according to the package directions.
2. In a frying pan, put oil and add garlic and vegetables. Cook until soft.
3. Combine the pasta and vegetables and serve embellished with fresh basil.
3. Lentil Pasta with Spinach and Feta
Ingredients:
8 oz lentil pasta
2 cups spinach, fresh
1/2 cup feta cheese, crumbled
1 tbsp olive oil
Fresh lemon juice, to taste
Instructions:
1. Prepare lentil pasta according to the instructions provided on the packaging.
2. In a pan, warm up some oil and toss in the spinach, letting it cook down.
3. Combine the drained pasta and share some spinach and add some feta with little lemon juice.
4. Pasta and Roasted Vegetables cooked with Chickpeas
Ingredients:
8 oz chickpea pasta
2 cups chop vegetables (zucchini, bell peppers, onion)
1 tbsp olive oil
1 tsp Italian spice
Instructions:
1. Vegetables tossed in oil and seasoning put in the oven bake at 200 degrees for twenty minutes.
2. Prepare the chickpea pasta as described on the packet.
3. Combine the pasta with the roasted vegetables and serve.
5. Caprese Pasta Salad
Ingredients:
8 oz pasta (penne or rotini)
1 cup of cherry tomatoes halved
1 cup of fresh mozzarella cubed.
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