Last night's dinner was Rainbows and Butterflies Pasta Salad. It's one of the Food Network's 15 Kid Approved Lunches. However, with it loaded with veggies, I've also made it a Brenda-Approved Dinner!
Rainbows and Butterflies Pasta Salad (from Food Network)
8 oz. whole wheat bow-tie pasta
1 cup shelled edamame (thawed)
1 cup corn (thawed)
1 red pepper, diced
2 large carrots, shredded
2 tablespoons olive oil
1/3 cup grated Parmesan cheese
Yield: 4 servings
1. Cook the pasta, drain, mix together with all the other ingredients.
Your read correctly- there is ONE step to making this meal. It's truly a ten minute meal yet still packs a lot of flavor. I love all the the different textures. The red pepper in particular adds quite the crunch. Oh yeah, best of all- this meal is husband-approved. As Kyle ate it he said, "This is really good, did you come up with this all on your own?" I wish I were that creative in the kitchen! Enjoy!