Tuesday, March 20, 2012

Creamy Clean Spring Pasta

After last night's baking debacle I have to admit I was a little hesitant to try a new kitchen creation tonight.  It kind of took the wind out of my sails, especially after I was so excited that this might be "the cake" for our wedding.  I guess we figured out that it wasn't, and that's a good thing.

Today was absolutely beautiful out, and I decided to go for a nice long relaxing run after school.  It was just what I needed to help me feel better about being cooped up in a classroom all day.  When I got home I was a starving' marvin'.  I was craving something healthy and clean tasting, but needed something more substantial than a salad.  I started chopping some veggies, and this wonderful dinner was born.  Josh and I both absolutely loved it.  It was filling without making me feel sick.  And I can't wait to eat the leftovers for lunch tomorrow!


Creamy Clean Spring Pasta
(makes 4 servings)


Ingredients

  • 8 oz pasta - I used cavatappi because they are fun, but any medium sized pasta will do 
  • 1/2 yellow onion
  • 3 cloves garlic
  • 2 T olive oil
  • 2 T lemon juice
  • 1/2 t sea salt
  • 1 t dried oregano
  • 1 bell pepper (or 4-5 mini peppers)
  • 1/2 tomato
  • 6 asparagus spears
  • 5 kalamata olives
  • 1 c hummus
  • 1/3 c crumbled low-fat feta cheese

Directions
-Boil water and start cooking your pasta
cute little cavatappis
-Heat olive oil over medium heat in large skillet
-Roughly chop 1/2 of an onion, add to skillet
-Cook 4-5 minutes until onion is soft/translucent and starting to brown on the edges
-Use a garlic press (or use jarred minced garlic, or chop it by hand if you're brave) and add garlic to skillet
The best tool ever invented
-Cook 30 seconds to 1 minute until garlic is fragrant.  Careful not to let this burn
-Chop bell peppers and add to skillet, cook 3-4 minutes
-Add salt and oregano to skillet
-Chop tomato and olives, add to skillet
-Cook 3-4 minutes
-Check pasta, you want this be done al dente
-Add lemon juice to skillet
-Cut off woody ends of asparagus spears and discard, chop into 1 inch spears
-Add asparagus to skillet and cook 1 more minute
-At this point your pasta should be done, take a coffee mug or cup of some sort and scoop out about 1 cup of the pasta water (save this, it will be part of your sauce)
-Drain the pasta, then add to skillet
It's a curly pasta party!
-Stir vegetables and pasta together
-Add your hummus  (I used hummus I had made from last night, but any hummus will do.  Store bought is fine, roasted red pepper flavor would be delicious in here)

-Add 1/2 c of your reserved starchy pasta water, stir stir stir everything together until you have a nice thin creamy sauce, add more water if necessary
-Now add feta cheese to the skillet and stir one more time.  Let this cook 1 minute so the feta starts to melt a little.
-Plate, serve and enjoy!


This meal was just what the doctor ordered.  I plan on making this again, possibly tomorrow night :)  It was that good.  I'm looking forward to playing with the flavors of the hummus and spices.  I loved that the hummus added a little protein punch and created a creamy sauce when combined with the starchy pasta water.

Question of the day -

What's your favorite post workout dinner?








2 Comments:

At March 22, 2012 at 5:52 AM , Anonymous Tina @ Best Body Fitness said...

Yum! I love adding veggies to pasta for extra nutrition. Never thought to do hummus for a creamy extra protein pasta dish. Sounds SO good!

 
At March 22, 2012 at 1:50 PM , Blogger What's Annie Making? said...

Thanks Tina! I think hummus has a way of making everything better.

 

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Creamy Clean Spring Pasta