Happy Halloween!!
I have been reading about the importance of fruits and vegetables in preventing osteoporosis. Unlike ghosts, we humans need our bones! Consequently, I have been pondering ways to increase the proportion of fruits and vegetables in my cooking. I made two different pasta toss dishes, one with gluten free spaghetti and the other with gluten free penne. We really enjoyed them both.
Veggie Pasta Toss #1
(serves 2)
Heat water to cook 1/3 lb gluten free spaghetti according to package directions.
Meanwhile, in a 6-inch skillet, heat 1 Tbs. olive oil.
Add 1 small green pepper, chopped, and
1 small onion, chopped.
Cook until onion is translucent, then add 1 tsp "Gobs of Garlic" seasoning.
Cook the pasta; rinse.
Toss the pasta with the veggies
and 1/2 cup of leftover pasta sauce, heated gently in the microwave.
Pass the parmesan!
Veggie Pasta Toss #2
(serves 3)
Heat water to cook 1/3 lb. gluten free penne according to package directions.
Meanwhile, in an 8-inch skillet, heat 1 1/2 Tbs. olive oil;
Add 1 small onion, chopped,
2 small frying peppers, chopped, and
10 oz sliced mushrooms.
Add 1 1/2 tsp. WOW! seasoning.
Cook the pasta; rinse.
Toss the pasta with the veggies
and 1/2 of a 14.5-oz can chopped fire roasted tomatoes.
Pass the parmesan again!
