So, since Olive has been sick, the cooking in my household has not really been the focus. It's been mostly frozen pizza and boxed macaroni & cheese - anything quick and easy. But yesterday, Olive was feeling a little better so I was able to actually cook a real meal. I got this recipe yesterday while sitting in Olive's doctor's office. I was browsing the Highlights magazine and came across the recipe. Yes, you read that right, the Highlights magazine. In the end, I didn't really like how the meal turned out. I think it was the goat cheese. It has a weird, tangy taste. Maybe next time I'll try using feta. However, my mom, step dad and husband all liked it, so I guess different taste buds, different tastes. Anyhow, here's the recipe for you to give it a try if you like!:
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Creamy Pasta with Veggie & Bean Medley
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Ingredients
1 package small shell pasta (I used orichiette)
2 cups cherry tomatoes, halved
2 cans garbanzo beans, rinsed and drained
2 cups peas
2 cups corn
1/2 cup goat cheese, crumbled (more or less to your liking)
2 tbsp red wine vinegar
1/4 cup olive oil
Directions
- Cook pasta until it is al dente. Set aside.
- While the pasta is cooking, mix tomatoes, beans, peas & corn in a large bowl.
- Add warm pasta. Mix in cheese. Pasta will warm cheese and melt it to make it creamy.
- Add vinegar and oil. Mix thoroughly and serve!
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