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)
- 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
-Boil water and start cooking your pasta
|cute little cavatappis|
-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|
-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!|
-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?