11.13.2013 / Blog Posts Recipes
Kimberly Young, MA
Founder of Healthy Little Cooks and author of 5-Minute Lunchbox
This healthy pasta dish makes it easy to have dinner on the table in 15 minutes. Make it simple and stress-free by swaping out my pea and carrot mix for whatever vegetables you have in the freezer. Be sure to purchase a high-protien pasta to give your muscles a reason to smile. Or top it with a protein of your choice. Enjoy ladies!
1 14 oz box farfalle pasta
3 medium white onions
2 tablespoons maple syrup
3 tablespoons olive oil
2 cups frozen pea and carrot mix
3 cloves garlic
Juice from one lemon
Salt and pepper to taste
1. Cook pasta according to directions, al dente. Drain pasta and set aside. Be sure to save ½ cup of pasta water for your last step.
2. Slice onions and sauté with 1-½ tablespoons of olive oil in pan until translucent. Then add 2 tablespoons of maple syrup over the onions and cook for an additional minute on medium heat. Place cooked onions and any remaining juice aside in a bowl.
3. Using the same pan, lightly cook garlic in 1-½ tablespoons of olive oil over medium heat for 1 minute or until garlic is very light brown (be careful not to overcook). Add pea and carrot mix, salt and pepper to the pan and sauté until cooked thoroughly. Add pasta, onions and the juice of 1 lemon to pan and cook for 1 minute just so flavors can blend together. If pasta is dry, add remaining pasta water as needed. Serve warm.
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