Creamy Summer Veggie Pasta Salad – Sunday Power Meal #2

Creamy Summer Veggie Pasta Salad – Sunday Power Meal #2

Creamy Summer Veggie Pasta Salad

Serves: 2

It’s that time of the week again!! Time for our Sunday Power Meal Challenge recipe hosted by Kasey at Powercakes! I know everyone has been anxiously awaiting today! If you follow myself or Kasey on twitter then you would have seen people already talking about their power meals last Wednesday!!! WOW!! Looks like Kasey has a great thing going on here! This is only my second challenge recipe (I was on vacation the first week), but I think this idea is great! It gives us all new, fresh recipe ideas to keep our clean eats fun! I hope we keep this challenge going long past the end of July (yes, that was a hint! wink wink ;))

So, onto today’s summer recipe!!

A ‘rainbow’ of summer colors!

Fit Ingredients

  • 1c (100g) sliced zucchini
  • 1c (100g) sliced summer squash
  • 1/2c (80g) heirloom tomatoes, halved
  • 1/2c diced orange pepper
  • 2tbs diced onion
  • 1oz goat cheese
  • 1/4c (2oz) ricotta cheese (can sub cottage cheese)
  • 1 1/2tsp Braggs Sprinkle Seasoning
  • 1/2 tsp ground black pepper
  • 1/4 tsp sea salt, optional
  • 1 package Shirataki Tofu Noodles (or whole grain pasta)

Directions

Using a grill pan (or grill if you have one), cook your zucchini and squash slices. You could also roast them in the oven if you don’t have a grill pan or grill. While zucchini and squash is cooking, drain your tofu noodles, rinse and microwave for 1 1/2 minutes. Pat the noodles dry with a paper towel. Place the noodles in a bowl. (If using whole grain pasta, cook according to package directions). Add your sliced tomatoes, diced pepper, diced onion and cooked zucchini and squash to your pasta bowl. In a second bowl add your goat cheese and microwave for 15-20 seconds to soften. Stir your ricotta (or cottage cheese) into the goat cheese and then mix in your remaining seasonings; braggs, pepper and salt (if using). Mix your creamy cheese mixture into your noodles. Toss well. Refrigerate for 4-6 hours, or overnight. Serve chilled alongside some fresh grilled fish or chicken!! Would also pair well with some lean grill steak!

I tossed in some diced grilled chicken breast and avocado (because we all know how much I love avocado) and made it a complete meal!!

You can use whatever veggies you have on hand for this recipe! It is very versatile! It could also be turned into a warm creamy pasta dish that would work well on a cold night (since we have 100 degree days then 67 degree days within 48 hours of each other here in the east! haha)

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Nutrition: (per 1 out of 2 servings including salt)

Calories: 110.9, Protein: 8.5g, Carbs: 12.6g, Fat: 3.3g (2g Saturated), Sodium: 344.5mg (53.5mg w/o salt), Fiber: 5g (Net Carbs: 7.6g)

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So, what are you waiting for?? Are you going to join us for the Sunday Power Meal Challenge?

Click on Kasey’s link (picture) below to get all the details!

Happy Sunday!

Comments

  1. Oh wow this sounds super delicious! You seriously are a kitchen queen! 🙂

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