Cooking with Joy: Healthy Pasta and Vegetables

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Shoshie Steinhart
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pasta and veggies

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This week’s dishes are Greek Pasta Salad and Zucchini and Red Peppers. I was trying to figure out how to lend the zucchini side dish to make it a meal. More on that soon, but up first – Greek pasta salad.

greek pasta salad

Greek Pasta Salad with Creamy Feta Dressing page 135
DRESS IT UP: Fancy and Fresh Greek Pasta Salad

Hubs loves olives, I love feta cheese and the kids love noodles- so this was a very family friendly dinner.
I knew the kids wouldn’t be so into the pasta dressed, so I made them a deconstructed pasta salad with the plain pasta and the cut up veggies on the side- and offered them the dressing as a dipping sauce.

Our 2 year old loved it and our 5 year old didn’t- I kind of knew that would happen.

I don’t usually like raw red onion or oregano, so I sliced it super thin and barely tasted the oregano since there were so many other great flavors to make everything taste great.  I used mini farfalle pasta since I had it in the pantry- I figured as long as the pasta had nooks and crannies to soak up the creamy dressing it would do just fine, and fine it did.

zucchini saute

Zucchini and Red Bell Pepper Saute page 121
DRESS IT DOWN Zucchini Coins

For the zucchini and red peppers I was inspired by Jamie’s suggestion of making it a meal by topping the veggies with shaved parmesan. I took it one step further and boiled up some whole wheat angel hair pasta. This pasta/veggie dish topped with shaved parmesan cheese was so filling, so healthy and so delicious!

These simple light pasta dishes are a perfect quick dinner. Or if you are feeling a little more eager, can be a great side to roasted salmon. Maybe next time when I have time to be eager