Healthy Green Smoothie Recipes // Nom Nom

Sweet Pepper + Kale Summer Pasta
Serves 4

1 (8 ounce) package bow tie pasta
1 tablespoon olive oil
1 medium red bell pepper, chopped
1 cup chopped kale
4 cloves garlic, minced
1 pinch dried basil
1 pinch ground cayenne pepper
salt and ground black pepper to taste
8 ounces feta cheese, crumbled

Instructions:
Add pasta to boiling water and cook for 8 to 10 minutes or until al dente; drain.
Heat oil over medium heat in a skillet. Stir in red pepper, kale and garlic. Add basil, cayenne pepper, salt and black pepper. Cook until vegetables are slightly crispy.
In a large bowl, toss cooked pasta with vegetables. Add feta cheese and serve.
 
Spicy Mexican Pasta
Serves 4

½ pound seashell pasta
2 tablespoons olive oil
2 onions, chopped
1 bell pepper, chopped
½ cup corn
1 cup black beans, cooked
1 ½ tablespoons taco seasoning
½ jalapeno
Salt and pepper to taste

Instructions:
Add pasta to boiling water and cook for 8 to 10 minutes or until al dente; drain.
Heat over medium heat in skillet. Cook onions and peppers in oil until slightly tender, 5 to 10 minutes. Stir in corn and heat through. Stir in black beans, taco seasoning, salt and pepper and cook until heated, 5 minutes.
Toss ingredients and serve.
 
Farmer’s Market Veggie Pasta
Serves 1

2 ounces (2/3 cup) dry whole wheat penne
1/2 cup chopped zucchini
1/2 cup chopped yellow squash
1/2 cup white beans, cooked
1 lemon, juiced
1/4 cup chopped fresh basil
1 tablespoon Parmesan cheese
1 tablespoon olive oil

Instructions:
Cook pasta and drain.
Toss all ingredients and serve.

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