Summer Time Pasta
By mysuperfoods on August 13, 2013
The other night, while enjoying another dinner of local fish and vegetables, I realized that I was beginning to miss winter’s yummy pasta dishes that my mom always makes.
Pasta reminds me of warmth, comfort and love. These three adjectives also describes my grandmother who was coming over for dinner. Then I asked myself, why not make pasta with a summer flare for my grandmother and I? I ended up making this dish using celery for crunch, onions, and peppers for flavor and tofu for protein.
3 cups of uncooked whole wheat or whole wheat pasta; type of pasta doesn’t matter. I used penne
2 cups of green beans cut into 1-inch pieces
2/3 cups of horizontally cut celery
1 red bell pepper, chopped in small pieces
1/2 small red onion, chopped into small pieces.
2 cups of chopped, skinless, boneless chicken breast meat or 2 cups of soft tofu
- 2 tablespoons water
- 3 tablespoons light mayonnaise; I used light Vegenaise
- 4 teaspoons fresh lemon juice
- 4 teaspoons commercial pesto
- 1/2 teaspoon freshly ground black pepper
-1/4 teaspoon salt
Seasoning for Chicken or Tofu:
3 large lemons
1 tablespoons dried rosemary)
1/6 cup of olive or salad oil
3 cloves garlic, minced
1 teaspoon salt
Boil water and cook pasta according to package directions.
Add green beans during final 5 minutes of cooking. Drain water and set pasta and beans aside.
Add all seasoning for chicken or tofu in a bowl and mix together. Cook in a frying pan on medium heat.
In a new pan, sauté onions and peppers in light drizzle of olive oil.
Add dressing ingredients together in a small bowl and mix until smooth.
Power up, naturally.
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