Stelly and I were left to ourselves last night, which has been rare now-a-days. What to make for dinner? I was looking for something quick (obviously) and healthy and the first thing that caught my eye in the fridge was our giant clamshell of Yellow Grape Tomatoes. Here’s what Stel and I came up with!
Veggies, Red Sauce, Elbows
Recipe by: It’s Good to be the Cook
1 cup Smart Taste Elbows, uncooked (or any other pasta but I like this the best!)
1 1/2 – 2 cups Tomato Sauce (I used Prego Heart Smart)
1 teaspoon Minced Garlic
1 Green Bell Pepper
Yellow Grape Tomatoes
Italian Seasoning Mix, Sea Salt, Pepper, Fresh Parsley, Cayenne Pepper
1. Cut veggies. Heat olive oil in a large saucepan over medium-high heat. Dump the garlic, and veggies into the oil. Season with salt and pepper. Saute for 10 minutes or so or until the veggies are cooked to your liking. I like mine on the softer side, so I cook them until they start to brown just a little bit. You can lower the heat to medium.
2. Meanwhile, boil a pot of water and cook the pasta. Add a few drops of olive oil and a shake of sea salt to flavor the pasta and make sure it doesn’t stick to the pot! Cook for about 6 minutes. Drain.
3. Once your veggies are cooked, add the tomato sauce, chopped fresh parsley, italian seasoning, and cayenne pepper (for some heat… optional!) Add the pasta. Stir to combine. Add cheese to each individual serving. Enjoy!
I originally thought this would make enough for me to eat for dinner and lunch the next day, which is why I measured the pasta, exactly two servings. With the added volume from the veggies, it ended up coming out to be a whole FOUR servings. This means that what I’m eating is 1. cheaper and 2. less calories! Although I saved on those two important factors, the flavor was still great. I didn’t share with Stelly, but I do have to share a few new pics of her and our other dog (Sushi) with YOU!