Freeze Ahead
Roasted Red Pepper, Arugula and Olive Pasta
Cherry-Lime Granita
Ingredients
- 1 (16-oz) pkg whole wheat penne pasta
- 3 Tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, cut in half
- 1 (16-oz) jar roasted red bell peppers, drained
- 1 cup organic vegetable broth
- ½ tsp dried thyme
- ½ cup freshly grated Parmesan cheese
- 1 (5-oz) pkg baby arugula (or baby spinach)
- ½ cup halved pitted kalamata olives
Instructions
- Cook pasta according to package directions; drain, reserving ¼ cup pasta water.
- Heat oil in a large Dutch oven over medium heat; add onion and garlic.
- Sauté 5 minutes or until tender; transfer onion mixture to a food processor or blender.
- Add bell peppers, broth and thyme; process until smooth.
- Transfer sauce to Dutch oven; cook over medium heat 3 minutes or until thoroughly heated.
- Stir in pasta, adding reserved pasta water, if needed, for desired consistency.
- Add cheese, arugula and olives; toss to coat.
Side Dish Ingredients
- 3 (12-oz) pkg frozen dark sweet cherries, thawed
- 3 Tbsp fresh lime juice
- 2 Tbsp honey
Side Dish Instructions
- Process cherries, lime juice and honey in a food processor or blender until smooth; transfer mixture to an 8-inch square pan.
- Freeze 2 hours, scraping mixture with a fork every 30 minutes.
- Scoop granita into wine glasses or dessert dishes to serve.
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