I make a lot of pasta. I know all you anti-carb people probably think I am crazy to put pasta and skinny in the same sentence, but I love pasta and frankly, it’s fast –which is what I desperately need these days!And if you choose a veggie or whole grain based pasta then you are eating good carbs, so you can feel better about yourself .
I need to keep this short and sweet today my friends, as I just got back from a business trip to MN and really need to focus on my “real job” and getting my priorities straight. (More on that later…)
But I can tell you that this pasta was easy and so delicious that I made it the next week too.
Happy Sunny Spring Day my friends!
Here’s What You Need: (Serves about 3 but super easy to double!)
1/2 box of Barilla Veggie Penne (60z)
5 TBS+ of Busy Bree’s Dinner Starter*
1-2 TBS of Italian blend cheese
1/3 cup of roasted red peppers, drained and diced
1 large portabella or a dozen small ones (creminis), cleaned and chopped
1 garlic clove, diced finely
Seasonings: Red pepper flakes, salt, pepper
Here’s What You Do:
Cook pasta according to package directions 1 minute short. Meanwhile heat olive oil over medium high heat. Add red pepper flakes and mushrooms for about 5 minutes or until mushrooms start to soften and brown. Add in drained and cooked pasta as well as roasted red peppers and about 1/4 tsp each salt and pepper. Remove from heat and add the cheese and stir to melt. Pass with parmesan.
*You can sub in storebought pesto here too. You may want to use less though as the basil flavor can be strong. My dinner starter also adds a great parmesan lemon touch!
My boys actually gobbled this up. I just added a big dollop of parmesan on the top so they probably didn’t notice the “goodies” packed inside the pasta!
Let’s be friends! LIKE Skinny Mommy on Facebook: www.facebook.com/skinnymommyllc