applecrisp1
Politicos
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Post by applecrisp1 on Jun 27, 2017 16:21:01 GMT -5
I'm always looking for ways to use up veggies, especially in the summer (when everything looks good at the farmers market so easy to over buy) and bonus points for quick and easy! Plus, love having a good leftover pasta salad for another dinner/lunch. Sure there are lots of similar recipes out there, but hey what's one more and gave me a dinner suggestion for this week. I've never tried that type of dressing (with the mayo), but will leave out since I don't buy mayo. If I make it, I'll be broiling the veggies. I might even make tomorrow with some changes based on what I have/will buy. www.budgetbytes.com/2017/06/grilled-vegetable-pasta-salad-2/And a picture from her site.
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Deleted
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Post by Deleted on Feb 27, 2018 4:24:42 GMT -5
Thanks to share it. It's look tasty and delicious..
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emily
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Post by emily on May 27, 2019 7:48:41 GMT -5
Here us another bomb recipe: Springtime Pasta with Asparagus, Cremini Mushrooms, Peas & Parsley:Ingredients: Bowtie pasta (enough for 4 people) 8 spears of asparagus, chopped 5-6 cremini mushrooms, chopped 1 cup fresh or frozen green peas ½ cup parsley, chopped 4-5 Tbsp. Extra Virgin Olive Oil (approx. 2 Tbsp. for sautéing veggies, + more for finishing) Salt and pepper to taste 1 lemon, to serve Freshly grated Parmigiano Reggiano, to serve Directions: Bring a large pot of water to boil. Cook pasta according to package directions. In a large pan, heat two Tbsp. of olive oil over medium heat. Add cremini mushrooms to pan, cooking for five minutes until starting to brown. Add asparagus and peas to pan; sauté for 10 minutes until cooked through. Remove from heat. When ready, drain and rinse pasta. Add to pan with vegetables and cook together for 1 minute, tossing to combine. Remove pan from heat. Stir in remaining olive oil, chopped parsley, salt, pepper and lemon juice. Finish with freshly grated Parmigiano Reggiano. Serve immediately. Pasta recipeAnd more here
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