Hello my lovely friends! Hope you are all doing great on this beautiful day!
There are still days in Chicago that feel like summer; such as today! It’s quite beautiful and sunny out which inspired me to make a light pasta dish for dinner today. My husband and I haven’t had much pasta in our diet in the last 2 months; so this is a treat. As you all know from previous posts; we both have a love for pesto. Pesto is primarily a sauce made out of basil, garlic, olive oil, pine nuts, and cheese. I use a store bought pesto sauce for this recipe just because I had it on hand; but to make your own is quite easy if all the ingredients are available to you. I also use gluten free brown rice & quinoa Fusilli pasta rather than regular or whole wheat. It has a slightly different texture and overall is better for you!
Total Time: 15-20 minutes
16 oz Fusilli Brown rice & quinoa pasta
4 tablespoons of pesto sauce
2 tablespoons garlic powder
1 tablespoon Italian seasoning
1 tablespoon of red pepper flakes
Salt & Pepper to taste
2 tablespoons olive oil
1/2 a cup of shredded cheese
1/3 a cup of grated Parmesan cheese
3 Roma tomatoes diced & seasoned with salt & garlic powder
- First you want to fill half your pot with water and place on stove over medium heat till water is boiling. I always add a drizzle of olive oil and salt to my boiling pasta water.
- Once water is boiling; pour in all your pasta and stir. Cover and let it cook for 5-10 minutes. Once pasta is cooked; drain the pasta from its water. You will know the pasta is cooked when it is easy to cut through and isn’t gummy but still has a bite to it.
- Now with your drained pasta; add the pesto sauce, olive oil, cheeses, red pepper flakes, garlic powder, and Italian seasoning. Stir this all together for 2 minutes on low heat before adding your fresh tomatoes. Stir another 2 minutes till cheese is melted.
Don’t you just love simple delicious dishes? 🙂