I love a light, colorful, summery meal!
I made this yummy recipe from Cooking Light last week. It made so much that Todd and I ate it for lunch and supper for a few days. It tastes light, but it’s hearty.
We’re not big meat eaters. We like meat and don’t have any reason why we don’t eat it a lot other than the fact that our grocery bill is cheaper if we don’t eat it. So if we’re not eating meat, we like to eat something with black beans or mushrooms.
This recipe is loaded with yummy vegetables and I am just a sucker for pasta. I modified it a little bit to fit my tastes, but here’s the original recipe. (It also tastes great reheated)
I love how colorful it is! And the best part is that there are only 338 calories per serving.
Ingredients
3 cups (8 ounces) uncooked farfalle (bow tie pasta)
2 cups Roasted Vegetables (recipe below)
1 cup frozen petite green peas, thawed
1/4 cup chopped fresh parsley
1/4 cup (1 1/2 ounces) thinly shaved fresh Parmesan cheese
Preparation
1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
2. Combine pasta, Roasted Vegetables, and peas in a large bowl. Top with parsley and cheese.
Roasted Vegetables
1 (8-ounce) package baby portobello mushrooms, halved
2 cups grape or cherry tomatoes
1 red onion, sliced
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preparation
1. Preheat oven to 475°.
2. Combine first 6 ingredients in a bowl; toss well to coat. Arrange mushroom mixture in a single layer on a jelly-roll pan.
3. Bake at 475° for 15 minutes; turn vegetables over. Bake an additional 7 minutes or until vegetables are tender and lightly browned.
Do y’all have any great summer recipes to share?
One of my absolute favorite summer meals is grilled rosemary shrimp. Thread shrimp on to rosemary stems (I leave the leaves on it as much as possible), season with garlic, fresh rosemary salt and pepper (grind up all of the spices all up together if you can and let them “marinate for a little while) grill ’em.
Also, if you buy shrimp with the shell still on but split down the back, it lets the seasoning get in but keeps them from sticking to the grill.
Hey girl!
Made your Bow Tie Fiesta last night after hearing in the blog world how yummy it is and yep it will become another family favorite! I lightened it up and still tasted great 🙂 I’m not a meat eater really either, but my husband is so its a battle of wills when choosing what to eat! This looks great and will have to try it!!
As for meals I love Asian Lettuce cups from Eatyourselfskinny.com
And Pioneer Woman’s Corn and cheese chowder
Both delicious!!
Laura
This looks like the perfect summer meal. Thanks for sharing.
This looks good – right up my alley. BUT…the part about the roasted veggies says to drizzle the wine over the vegetables…there isn’t any wine listed in the ingredients!
I could probably make this with my eyes closed though…I roast almost all of our veggies…my favorite prep method ever! Easy, healthy and delicious!
This looks like the perfect summer meal! I love roasted veggies. I’ll be trying this soon!
oh my! SO many good posts to catch up on. of course i want to comment on all of them. this recipe looks wonderful erin. i’ve really been enjoying cooking for my family lately. i’m a vegan (who also doesn’t eat wheat), my husband is a vegetarian and my stepdaughter eats everything – so i’m modifying recipes left and right or making portions with beef and portions with veggie crumbles and sometimes just sucking it up and eating the wheat and dairy myself. whew! this is one i can make with brown rice pasta and we can ALL enjoy (sans parmesan for me). i’m so excited to try this one this weekend.