Veggie Pasta Bowl

By Jan Pinnington
Healthy Hands Cooking

This dish can be served warm or cold

Ingredients:

• 1 8oz. box of pasta (approx. 2 cups cooked) such as whole wheat, gluten-free, spinach, black bean, quinoa pasta, etc.
• 3 Tbsp. Extra Virgin Olive Oil
• 1/2 Tsp. each salt and pepper
• 2 Tsp. garlic powder
• 2 cups chopped fresh veggies such as peppers, cucumbers, tomatoes, broccoli, carrots, etc.
• Optional: 1/2 cup shredded or Parmesan Cheese
• Optional: 1 cup diced chicken, turkey, pre-cooked shrimp, natural pepperoni (no preservatives) if not making vegetarian

Directions:

1. Cook 2 cups noodles as directed.
2. Once cooked, add 3 T olive oil, 1/2 teas each salt and pepper, 2 teas garlic powder
3. May add 1/2 C shredded cheese or Parmesan cheese (optional)
4. Mix all then add chopped veggies of choice, and stir – such as: Broccoli, peppers, tomatoes, cucumbers, carrots, etc. Multi colored veggies are terrific!
5. If not making vegetarian dish, add chopped chicken or turkey, slices of pepperoni or small pre-cooked shrimp
6. Serve warm or chill in refrigerator for 30 min before serving

Recipe provided by Certified Instructor, Sara Yant, HHC Contributing Editor.  Visit Sara’s website at:  http://www.healthyhandscooking.com/instructor/sara-yant 

Jan Pinnington is a Nutritional Consultant and Founder of Healthy Hands Cooking. For more recipes, or to learn about their kids healthy cooking classes and instructor business opportunities, please visit www.HealthyHandsCooking.com