Monday, January 13, 2014

Pasta Veggie Saute with Cherry Tomatoes

I am always on the hunt for a deal.  Even when I am shopping and not necessarily intending to purchase something.  Our local coop here in Michigan - Oryana - is great!  They have this really cool thing where when a product is close-dated or maybe a little bruised, they slap a half-off sticker on it and you get something healthy and organic (most of the time!) for a great deal.  Recently I have scored several fake meat items that I just stick in the freezer for a time when I don't really feel like cooking. 
The last time I was there, there was a bunch of stuff from the produce department that had half off stickers on them (all being organic): cauliflower, mixed greens, a couple packages of beautiful cherry tomatoes, a bag of apples and a bag of carrots that was ripped open.  Great score!  So I had a couple packages of cherry tomatoes sitting in the fridge for a couple days and decided to make a simple pasta dish  that came together quickly.  It also came out looking beautiful.  Hubby had two giant plates of it, which he of course immediatley sprinkled with cheese.  I ended up roasting the cauliflower with winter squash, juicing the apples and some of the carrots (then making muffins from the pulp), making a giant mixed green tossed salad with the greens and a pasta salad with the rest of the cherry tomatoes.  So good!

The pasta and veggies after cooking.

Pasta Veggie Saute:
8 oz. spiral pasta
8 oz. cherry tomatoes, halved
1 green bell pepper, julienned
1/2 red bell pepper, julienned
1/2 red onion, julienned
6 pieces tempeh bacon, cooked and chopped
1 1/2 teaspoons vegetarian mock chicken boullion powder
1/4 teaspoon chipotle pepper powder
1/8 teaspoon black pepper

Some nice veggie cheese to melt on top.  Yum!



No comments:

Post a Comment