Easy-Peasy Pasta

September 20th, 2017 | By

what you’ll need:

  • 8 oz. bowtie pasta (sometimes called farfalle) – whole wheat or gluten free pasta work great in this recipe!
  • 3 T plus 1 t extra-virgin olive oil
  • 1 C corn kernels (if you use canned, drain first; frozen, thaw first; or fresh off the cob)
  • 1 C green peas (if you use canned, drain first; frozen, thaw first; or fresh out of the pod)
  • 1 medium red bell pepper, diced
  • 2 medium carrots, peeled and shredded (use about 1/2 C if you purchase pre-shredded)
  • 1/3 C grated parmesan cheese
  • Salt to taste

What you do:

  1. Get an adult’s help or permission.
  2. Cook the pasta according to the directions on the package, then drain the water from the cooked pasta.
  3. Toss the pasta with 1 t olive oil and let it cool almost to room temperature.
  4. In a large bowl, toss the cooled pasta with the corn, peas, bell pepper, and carrots.
  5. Drizzle with the remaining 3 T olive oil, tossing it to coat everything with the oil.
  6. Add parmesan and salt.
  7. Toss again.

 

T = tablespoon
t = teaspoon
C = cup

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