I have found a brand of pasta at Winner's that I quite like. It is not high in fibre but is colourful, made in Italy and has texture to it.
I cooked enough pasta to make at least three servings. I only needed two servings for supper but I wanted to have some leftovers. While the pasta was cooking, I sauteed the following vegetables in a little bit of olive oil in a frying pan:
1/2 large zucchini, chopped
large handful of mushrooms, chopped
8 asparagus spears, chopped
1/2 coloured pepper, chopped
After cooking the vegetables on medium heat until they were soft, I added about 1/3 cup of sun dried tomatoes, a tablespoon of basil pesto sauce and two tablespoons of Greek style sour cream. I combined this with the sauteed vegetables in the pan and let it cook for another two minutes.
I drained the cooked pasta and placed it in a large bowl. The sauteed vegetables were added and combined with the pasta. It was now ready to be served.
Two new products that I have been using are in this photo. These sun dried tomatoes that are a julienne cut is a wonderful product. You can eat them out of the bag or add them to numerous recipes. I also like the Greek sour cream. It is not high in fat and it is so thick that you want to add it to a lot of different dishes.
|Three staples from the fridge.|
|Vegetables with pasta.|