What a simple easy, tasty, delicious Pasta. Got to Love it. You know this is a healthy quick meal for those who live on their own. No messing around. Avocado being of course one of my favorite fruits. Actually for a little did you know from the University of California:-
“You might be inclined to call it a vegetable, thanks to its green hue and savory taste, but the avocado is technically a fruit, and even more specifically, a single-seeded berry. A fruit is “the matured ovary of a flower,” according to University of California Agriculture & Natural Resources”.
This looks delicious. Maybe not for those looking at calorie counts.
Mac and Cheese Steak Pasta
1 box pipette
2 teaspoons butter, unsalted
1 cup panko breadcrumbs
1 tablespoon garlic powder
2 tablespoons low-sodium vegetable broth
1 cup yellow onion, sliced
3 cups green peppers, sliced
1 ½ cup button mushrooms, sliced
6 ounces lean steak, bottom round or top sirloin, ½” diced
1 ½ cup non-fat evaporated milk
1 cup provolone cheese, shredded
1 ½ cups mild cheddar cheese, shredded
1. Bring a large pot of water to a boil; cook the pasta according to the directions, drain
2. In a medium sized skillet, heat butter over medium heat; once butter is melted add panko breadcrumbs and mix together stirring until golden brown
3. Remove from heat and add garlic powder
4. In a large skillet heat broth over medium heat and sauté onions, peppers and mushrooms until onions are translucent and slightly caramelized, about 10 minutes; season to taste with salt and pepper
5. Add beef and cook until heated through
6. In a large saucepan whisk evaporated milk and both cheeses over medium heat; continue whisking until cheese is melted and mixture is thick
7. Season to taste with salt and pepper; add pasta into cheese mixture
8. Stir in onions, peppers and beef, coating with cheese mixture, stirring until evenly combined
9. Top with toasted breadcrumbs
Photo Credit: Lou Manna
Calories: 458.7 Fat: 13.8g Total Carb: 59g Protein: 26.5g
And chase its rider
This Pasta Measure would make a good gift, as how often do we have guests and serve spaghetti only to find we have not cooked enough or we cooked way way too much.
You can get this measure on Amazon – Pasta Measure
I have been inclined towards eating Gluten Free Food lately . I am not fanatical about it I just seem to feel better after eating gluten free bread than wheat bread. So I eat gluten free when I find the palatable stuff. Some of it, I deem not fit to eat by any means. I believe all food should be enjoyable even if some of it is not healthy. Everything in moderation is my moto.
GF Ginger Pasta Salad
1 lb. gluten-free pasta
1/2 cup almond milk
1/4 cup dried cranberries
1 Tbsp pine nuts, toasted
1/4 cup finely chopped fresh parsley
1 tsp ground cinnamon
1 tsp fresh ginger
1 Tbsp fresh orange zest
1/4 tsp sea salt
1/4 tsp freshly ground white pepper
COOK pasta according to package instructions. Remove from heat, drain in a colander and transfer to a large bowl.
ADD remaining ingredients to pasta; gently toss to combine.
Source: Amie Valpone, TheHealthyApple.com