Feels More Like Summer but Here Is My "Pasta Primavera"!!!!!

Hey, where is the meat?!!! No meat in this pasta, not even the smell of it but I can assure you that is delish. Just for you to know primavera is spring in Spanish.

My husband and I had been talking about incorporating more veggies to our meals and also try not to mix food groups that much. The night before and last night we had dishes that left our stomachs feeling awesome, specially mine. For the past couple of weeks I've been feeling bloated and even had a mild case of indigestion the other day so that's why we are doing all this.
I even went online and order in amazon a recipe book called "Great Taste No Pain" it brings 112 recipes to help you with those issues, my mother-in-law uses the diet and it works for her so I decided to give it a try.
This doesn't mean I'm not going to eat my delicious hamburgers and fries or my delicious pizza, what it means is that at least 3-4 nights a week we will be eating extremely healthy and of course I would be sharing those dishes with you.

Today I want to share two recipes one is my Pasta Primavera and the other.....Let me save it for last. :)

Pasta Primavera

Ingredients:

Note: measurements are estimates. Use your best judgment.

Half an onion, finely diced

Handful of cherry tomatoes, halved

Handful of fresh broccoli florets

¼ cup frozen corn

Half pepper, finely diced

Drizzle of olive oil

Salt and pepper to taste

1/4 cup heavy cream

1 clove garlic, minced

As much pasta as you desire. For two, I usually cook a half pound.

Instructions:

Fill a large pot halfway with water, and bring to a boil. Add a pinch or two of salt, and throw some pasta in. I used penne pasta. Have a strainer ready over your sink. Pour the contents of your pot into the strainer, under cold running water. The cold water stops the pasta from cooking — and you definitely do not want overcooked pasta. Once cooled, drizzle with some olive oil, and delve your hands into the pasta to toss it. You don’t want your pasta sticking to itself and drying out.

In a large chef’s pan over medium-high heat, saute your finely diced onions and peppers, your corn, and your tomatoes. Once the onions begin to soften, add the broccoli, garlic, salt and pepper and a little more olive oil. The tomatoes will start to cook, and their insides will provide a nice base for the sauce.

When the broccoli is cooked to your taste (I like mine still crisp, with parts of the edges browned), stir in the heavy cream. The sauce should take on a light tomato-cream consistency.

Toss the pasta with your primavera sauce, and serve with fresh Parmesan cheese.

Doesn't this look delicious!!!!! I can tell you that it was and we did not miss the meat at all. The only thing that this plate called for was some.....

Yes, some buttery Paula Deen style biscuits. So I started searching for that recipe and here it is, the easiest way to make biscuits with lots of butter. YUM!!!!!

Sour Cream Butter Biscuits

Ingredients

2 cups self-rising flour

1 cup (2 sticks) butter, at room temperature

1 cup sour cream

Directions

Preheat the oven to 400 degrees F. Grease miniature muffin pans.

Mix the flour and butter together, add the sour cream, and blend well. Place spoonfuls of the batter in the muffin pans. Bake until golden, 8 to 10 minutes.

They were delicious!!!!! I made my biscuits bigger so had to give it 15 minutes instead of 10. 

Enjoy, and have a good rest of the week!!!!