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In Healthy Recipes, Pasta
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Ingredients

  • 2 cups cooked pasta, or about 1 1/2 cups uncooked pasta
  • 1/2 cup julienne onion (long, thin, like match sticks)
  • 1/2 cup skinned, julienne kohlrabi, 1/4 inch thick
  • 1/2 cup carrots, cut anyway 1/4 inch thick
  • 1/2 cup sugar peas, spine removed
  • 2 tbsp olive oil
  • 1tbsp minced garlic, or 1 tsp garlic powder
  • 1/8 tsp or less salt & 1/2 tsp pepper
  • 1/2 cup finely shredded Parmesan to top plates

 

Instructions

  1. Cook pasta al dente, cool and set aside.
  2. In a large, non-stick skillet (12 inch or greater) add oil and heat on medium to medium high heat.
  3. When oil is hot add the carrots, salt, pepper, and garlic. Remember that the more dense veggies take longer to cook. Saute for about 1-2 min.
  4. Add kohlrabi, saute for about 1-2 min.
  5. When they begin to soften add onions and peas. It is important to not over cook the vegetables, you want them to still have some crunch.
  6. When the onions just start to become translucent and the peas soften add the pasta.
  7. Heat the mixture in the skillet. Add another tbsp oil if the noodles are not wet enough.
*If needed, cook in two batches and mix in a large bowl.

 

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