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?