This weeks taste is a spring pasta salad! This healthy pasta isn’t whole wheat, and it’s not chickpea either. It’s CAULIFLOWER pasta! I simply mixed together my CaliFlourFoods pasta with spinach, mushrooms, carrot spirals, broccoli, heirloom tomatoes, fat free feta, and a TASTY homemade vinaigrette to top it off! This recipe is vegetarian-friendly and filled with protein from the cauliflower & yellow lentil pasta! Enjoy!
Details
Servings
4 servings
Prep time
10
Cooking time
20 minutes
Difficulty
Easy
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Ingredients
8 oz pasta (I used cauliflower & yellow lentil from CaliFlourFoods)
6 oz baby spinach
8 oz white mushrooms
12 oz carrot spirals
6 oz broccoli
10 heirloom tomatoes
4 oz fat free feta (Trader Joe’s)
homemade vinaigrette (recipe below)
Directions
- Cook pasta per package directions.
- Sauté broccoli, carrot spirals, and mushrooms in a skillet over medium heat with olive oil, garlic, and red pepper flakes until tender (about 10-15 min).
- Sauté spinach in a skillet over medium heat with olive oil and garlic (3-5 min).
- Make vinaigrette by mixing together:
-1/2 c olive oil
-4 tbsp red wine vinegar
-1 tsp red pepper flakes
-1 tsp dried oregano
-1 tsp dried basil - Mix pasta, veggies, feta, and vinaigrette together.
