PREP TIME: 10 MINUTES TOTAL TIME: 20 MINUTES MAKES 4 SERVINGS MUFA: PESTO PREP TIME: 10 MINUTES TOTAL TIME: 20 MINUTES MAKES 4 SERVINGS MUFA: PESTO
At the peak of summer, using the same water to cook both pasta and a vegetable is a good way to stay cool. As a bonus, it cuts down a pot to clean! For best results, make this dish early in the day to allow time for the flavors to blend.
4 ounces gluten-free brown rice rotini pasta
2 cups cauliflower florets
1 cup grape tomatoes, halved
¼ red onion, thinly sliced
¼ cup chopped fresh basil
¼ cup Pesto or store-bought gluten-free pesto
1. Prepare the pasta according to package directions, adding the cauliflower during the last 2 minutes of cooking time. Drain. Rinse under cold running water, then drain again. Transfer to a large bowl.
2. Add the tomatoes, onion, and basil to the bowl with the pasta. Stir in the pesto and toss to coat well. Refrigerate until ready to serve.
Nutrition per serving: 182 calories, 5 g protein, 27 g carbohydrates, 7 g total fat, 1 g saturated fat, 3 g fiber, 117 mg sodium
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Serve with 3 ounces roasted chicken breast (140) and ½ cup grilled baby red potatoes (75). TOTAL MEAL: 397 calories |