Ok, so I was completely experimenting tonight when I came up with this dish. I am trying to be heart healthy and low-fat, but I was craving creamy cheesy stuff with pasta. What to do? What to do? Well, here's what I came up with.
4 cups of gluten free pasta, cooked.
1 yellow squash, sliced about 1/2 inch thick
4 small bell peppers, sliced
2 TBSP fat free sour cream
1/4 cup cooking wine, I used Marsala
1 laughing cow wedge, I used the sun-dried tomato flavor
1/4 cup fat free half-n-half
2 TBSP Mrs. Dash salt garlic seasoning
While the noodles were cooking, I warmed up, on medium, in the iron skillet for the veggies. I sprayed the pan with non-stick spray and added the veggies and sprinkled the seasoning on the veggies. As the veggies were cooking, I added the cooking wine. I would give the veggies a little stir about every minute or so. After about 5 minutes, I added the sour cream, the laughing cow, and the 1/2-n-1/2. Now, here's where I'm going to let you know that I think I should've added the laughing cow when I added the cooking wine. This is because it took it a little bit longer than I would've liked to melt down. Make sure you turn the temp down to low at this point as to not burn the milky products. About 5 more minutes of cooking and occasional stirring and you've got a yummy topping for your pasta!
Drain the pasta, add the veggie mix right from the pan and get ready for your cravings for a creamy pasta dish to be satisfied! You can top it with Parmesan, I just happened to be out of it!
I hope you enjoy this dish! I know I did! To quote Winnie the Pooh (well sort of), "It all comes from liking pasta so much!"
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