Hi blends! How are you all doing? I hope you are having good weeks. This past weekend I did some major cleaning, including my fridge. #scary
I love having things nice and neat and organized, but my pantry and fridge are two things that never follow suit. This is not exactly ideal, because I forget that I have certain things, and then find them 1 month later, rotting in the back of the fridge. I’m trying to go through the fridge at least once a week now, so that I know what I have before I go grocery shopping.
This time on fridge clean out duty I found some veggies that were on their last legs. Too close to crawling out the door to eat in a salad, but not movin’ quite enough to throw out. Enter this pasta dish. A little sauté action, some spices, and a light cream sauce, and you will never know that your zucchini was close to death.
I love the way that just a splash of half and half can create such a rich sauce, when paired with the chicken stock. I think this dish would be absolutely delicious with vegetable stock too. Whatever you use, I would recommend using a low sodium version, so you can control the amount of salt you put in.
I also can’t get over the little back heat this dish has. It’s just enough bam to give you a punch of flava’, without burning off your taste buds. Feel free to adjust the amount of cayenne in the dish according to your tastes.
And the vegetables, according to what you have that’s gottagonow!
Creamy Light Southwestern Pasta
Cook Time: 25 minutes
Keywords: saute entree vegetarian Southwest
Ingredients (4 servings)
- 1 1/2 c dried whole grain pasta
- 1 T olive oil
- 1/2 chopped yellow onion
- 3 cloves garlic, minced
- 6 fresh mushrooms, sliced
- 1/2 zucchini, chopped
- 1/2 red pepper, chopped
- kernels from 1 ear of corn
- 3/4 t sea salt
- 1 t cayenne pepper
- 3/4 t cumin
- 1/2 t hot chili powder
- 4 T low sodium, fat free chicken stock
- 2 T half and half
- 1/3 low fat shredded jack cheese
- cilantro for garnish
Cook pasta according to box directions (al dente)
Heat olive oil in a large skillet over medium high heat
Add onion, sauté until translucent
Add garlic, saute 1 minute
Add mushrooms, cook 4-5 minutes until softened
Add zucchini, corn and red pepper, cook 3-4 minutes
Stir in spices
Add cooked pasta, chicken stock, and half and half to sauté pan, stir until combined
Add shredded cheese, stir until combined
Serve into bowls and top with cilantro for garnish