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Three healthy pasta dishes

Healthy Garden Pasta Salad

Ingredients

  • 1 cup or bowl of pasta (gluten-free or whole wheat pasta)
  • 1 can of  chickpeas – rinsed thoroughly
  • 2 cups of chopped raw fresh vegetables (carrot, pepper, broccoli, cucumber, tomatoes, etc.)
  • ¼ cup pumpkin seeds
  • ½ avocado
  • Juice of 2 lemons

 

Preparation

  • Boil and cook the pasta.
  • Run pasta under cold water, drain, and set aside.
  • When cooled, add all the vegetable and the remaining ingredients to the pasta and toss to combine.

 

Pasta, Tofu and Vegetables

Ingredients

 

  • 1 cup whole wheat pasta
  • 1 small onion, chopped
  • 1 clove garlic
  • Tofu
  • ½ cup green peas
  • ½ cup corn
  • ½ cup chopped carrots
  • Olive oil

 

Preparation:

 

  • Boil and cook the pasta. Run under the cold water, drain, and set aside.
  • Add olive oil, onion, and garlic to frying pan and sauté on medium heat for 5 minutes until the onion is soft.
  • Add tofu and cook for another 5 minutes and add the remaining ingredients. Sauté for another 5 minutes.
  • Add the cooked pasta and sauté for another 3 minutes.
  • Now the delicious pasta is ready to eat.

 

Pasta with tomato and basil sauce

Ingredients

  • 1 cup pasta
  • Chopped tomatoes ( 400gm can or 5 tomatoes)
  • 1 teaspoon vegetable stock powder
  • 1 garlic clove crushed
  • 1 tablespoon - tomato puree
  • 1 teaspoon sugar
  • Basil leaves
  • Olive Oil

 

Preparation

  • Boil and cook the pasta. Run pasta under the cold water, drain, and set aside.
  • Heat the oil in a large sauce pan, add garlic and sauté.
  • Now add all the ingredients, except basil leaves.
  • Cook on simmer for 5 minutes, stirring constantly.
  • Add the pasta to the sauce and mix well.
  • Garnish with basil leaves.

 

 

 

 

 

 

 

 

 

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