05 October 2012
Healthy Recipes: Rainbow Pasta
Rainbow Pasta (Serves 4)
whole wheat linguine (1/2 package), prepared according to package directions
1/2 onion, diced
3 cloves garlic, minced
1/2 red pepper, diced
1 small zucchini, diced
1 small yellow squash, diced
1 bunch asparagus, cut into 1/2 inch pieces
dried basil, to taste
salt and pepper, to taste
light Alfredo sauce (1/2 jar)
Italian blend grated cheese
Prepare pasta in boiling water. While pasta is cooking heat olive oil in saute pan. Add garlic and onion. Saute for a few minutes. Add red pepper, zucchini, yellow squash, and asparagus. Sprinkle in basil, salt, and pepper to taste. Saute until tender-crisp.
Drain pasta. Add to vegetables. Gently stir in Alfredo sauce. Serve with grated cheese on top.
You really could adapt this anyway you wanted. Change up the veggies or the spices. Use a different kind of pasta. Add meat if you want meat. So simple!
P.S. My son has a dairy allergy and my daughter has Celiac disease. Instead of making three different meals each night I make adaptions to what I'm already preparing. In this case I boiled up some GF pasta in a separate pan. I set aside sauteed vegetables for Elle's pasta and then added Alfredo sauce to hers separately. For Dee, I took out a serving of combined pasta and veggies before I added the cheese sauce. A little bit of a juggling act, but absolutely doable.