This recipe was in the March issue - Shells with Cauliflower and Peas - all food my family loves so I figured we'd give it a try. Wouldn't ya know it, but we had broccoli on hand not cauliflower (switch); and I substituted macadamia nuts for the pecans (pleasantly yummy). Since DH is not a big fan of meatless meals, and there was leftover turkey in the fridge, I threw that in too :-) Here is the oh-so-simple recipe with my substitutions:
Prevention's Shells with Cauliflower and Peas
(my substitutions in parentheses)
Ingredients:
1/4 c walnut pieces (1/4 c. macadamia nuts, crushed)
8 oz whole wheat pasta shells (or rotini)
1/2 head cauliflower (or broccoli) cut into small florets
1 lg carrot, cut into small slices (or 12 baby carrots sliced)
1 c. frozen peas
1/4 c olive oil
1/4 c chopped parsley (1 tsp dried parsley)
1 clove garlic (1/4 tsp garlic powder)
1/2 tsp salt
1/4 tsp black pepper
(I also added 2 tsp Parmesan-herb blend and 2 c. diced leftover turkey)
1/4 c grated Parmesan
Method:
- Heat oven to 350 degrees. Toast nuts until brown, about 5 min; set aside.
- Prepare pasta per package directions. When 5 min. of cooking time remains, add cauliflower (broccoli) and carrots. Add peas for final 2 minutes.
- Before draining, ladle out 1/2 c cooking liquid and set aside. Drain, return to pot and add oil, cooking liquid and herbs/salt/pepper immediately (I added the turkey here too). Stir to blend, and until heated through.
- Serve hot, sprinkled with nuts and cheese.
How the kids can help: measure & pour ingredients; crush nuts; sprinkle the cheese
My family LOVED this recipe! Mario was skeptical on the nuts, but he tried them once Toad reassured him it was OK... oh, that child :-)
PS: Today IS "We Love Broccoli Day" so, if you try this, why not make the "switch" too ;-)
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