Jerusalem artichoke pasta, spicy tomato sauce, soy beans, asparagus, sweet peppers, leek.
boil water, add pasta, drain, return to pot, add sauce. in seprate pot with tight fitting lid, chop all veggies, drain beans. saute in pot until almost cooked, lower heat and cover for 10minutes.
serve pasta, top with bean and veggies. enjoy a low budget, 30 minutes meal. -cristi
Perfect Sunday night, I’m feeling a bit lazy, but still want something tasty and healthy to eat, meal:
1 pack de boles gluten free rice pasta
4 sweet peppers (i like to use all 3 colors)
2 cups kale
1 tube gourmet garden garlic spice belnd
1 cup cooked chick peas
olive oil
salt, pepper
Boil water for pasta, add a bit of oil and salt to water. Once water is boiling add pasta.
While pasta cooks, wash and dice peppers and kale. Heat your skillet with a tablespoon of olive oil. Add peppers, kale and 3/4 tube or garlic blend. Saute until kale wilts, add chick peas, lower heat.
Once pasta is cooked, drain and return to pot. Add skillet mix. Blend well. Salt and pepper to taste.
takes about 30 minutes to cook and doesn’t make a mess.
Enjoy a relaxed night with a simple yet satisfying meal :)
-Cristi
quick, yummy, healthy, fast… skillet meal idea #2
warm your skillet on the stove with a tblsp of olive oil. add 1 chopped portobello mushroom, 2 cups cooked chickpeas, 1/2 cup chopped walnuts, 2 tsp salt, 2 tsp garlic powder, 2 tsp dried oregano leaves. Once your mushroom is nearly cooked…
add 2 cups fresh spinach and stir until spinach begins to wilt…
serve hot. enjoy!
the walnuts give it such a nice texture and a great toasty taste. this was an impromptu weekend lunch and was sooo ridiculously good! i love whatever was in the fridge surprises :)
prep time: 2 minutes. cook time: 5 minutes.
only one pot to clean. win!
-cristi
