Tag Archives: pasta

Sun Dried Tomato and Roasted Red Pepper Pasta with Feta

This post was written as a part of the GoodLife Fitness Blogger Ambassador Program, however all opinions expressed are my own.

This whole grain sun dried tomato and roasted red pepper pasta with feta is a healthy vegetarian dinner on the table in just 30 minutes!

Sun Dried Tomato and Roasted Red Pepper Pasta with Feta. A healthy vegetarian dinner on the table in just 30 minutes!

I’m a firm believer in second chances.

Because sometimes when we decide we don’t like something, all we need to do is change it up and see it in a new light. Take one of my best friends, Lauren, for example. We didn’t like each other in 4th grade because she thought I stole her best friend, but when we realized how much we had in common (read: we’re both big dorks), we became inseparable.

I also thought I didn’t like working out. When I first started exercising, I thought that meant I had to do hour long cardio workouts – I mean duh, that’s what all the magazines recommended. Well I soon realized that sucked and I didn’t enjoy it at all. But then I started exploring the weights section at GoodLife Fitness and found out I actually really enjoyed strength training – so that is now what I base the majority of my workouts around and I (almost) aways look forward to it.

What does this all have to do with this sun dried tomato and roasted red pepper pasta you might be wondering? I’m getting around to my point!

Sun Dried Tomato and Roasted Red Pepper Pasta with Feta. A healthy vegetarian dinner on the table in just 30 minutes!

See JZ doesn’t like tomatoes or bell peppers. He likes pasta sauce and chili, but fresh tomato salads, sun dried tomatoes, and grilled peppers are out of the question. Which is a shame because I live for these foods around this time of year! I didn’t give up hope though – I knew there must be a way to slowly break down his food barriers. So inspired by a class I was teaching on homemade pesto at work, I decided to puree these forbidden fruits into a pesto.

I tossed it with some whole grain spaghettini and threw in some feta and arugula, then set the plate down in front of him, hoping my disguised tomatoes and peppers would pass undetected by his scrutinous tastebuds. I bit my nails nervously and stared at him intently as he took his first bite. He had a look of concentration on his face as he chewed, swallowed, and looked up to meet my eyes. “This is really good” he said.

Hallelujah! I just may make a tomato and pepper lover out of him yet.

But picky boyfriend or not, this sun dried tomato and roasted red pepper pasta is an easy vegetarian dinner that you can have on the table in just 30 minutes. It’s also very customizable to different dietary needs: leave out the feta to make it vegan or use gluten free pasta if needed. Either way, it’s an easy entree sure to pelase!

Sun Dried Tomato and Roasted Red Pepper Pasta with Feta. A healthy vegetarian dinner on the table in just 30 minutes!

Sun Dried Tomato and Roasted Red Pepper Pasta with Feta
 
Prep time
Total time
 
This whole grain sun dried tomato and roasted red pepper pasta with feta is a healthy vegetarian dinner on the table in just 30 minutes!
Author:
Yield: 4-6 servings
Ingredients
  • ¾ cup sun dried tomatoes in oil, drained
  • 1 red pepper, roasted and peeled (about ¾ cup)
  • ¼ cup toasted pine nuts
  • ¼ cup extra virgin olive oil
  • ¼ tsp + ⅛ tsp salt
  • 12 oz whole grain pasta
  • 4 oz feta cheese
  • 2-3 cups baby arugula
Instructions
  1. In a food processor, combine the sun dried tomatoes, roasted red pepper, pine nuts, olive oil, and salt. Run the food processor until it is a paste, but still has some small chunks in it.
  2. Toss the paste with your favourite cooked pasta noodle and divide into bowls. Top with crumbled feta cheese and fresh baby arugula

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Pin It Party #3

Today I’m joining in another Pin It Party hosted by The Lean Green Bean. All bloggers are welcome to participate – and it’s not too late to join in. Here’s what you do:

6June1

  • Round up 5 blog posts you’ve written that you would like to see on Pinterest.
  • Make sure there is a nice, pinable image or photo included in each post.
  • Write a short post featuring the posts you chose, including 5 nice images & links to the posts, along with a short description of each post.
  • Publish your post within the next few days, then visit Lindsay’s blog and add your post to the linkup (the link up will be open for about a week!)

The only rule is this: If you add your post to the linkup, please take a few minutes to visit at least three other posts and pin some of their images!

Here are my 5 posts (click the title or the image to get to the original post):

1. Pesto and arugula pasta with goat cheese and toasted pine nuts

This simple vegetarian pasta takes as little as 20 minutes to whip up, making it a great week night dinner! Amp up the protein by adding chicken if you’d like.

Pesto and arugula pasta with goat cheese and toasted pine nuts

2. 10 ways to keep fruits and vegetables fresh for longer

I don’t know about you guys, but when I’m at the farmers market, I tend to go a bit overboard and buy too much. These tips will help your produce last longer so that you don’t end up throwing it out!

10 ways to keep fruits and vegetables fresh for longer

3. Breakfast tofu scramble

Vegan. Gluten free. Nut free. Protein packed… this meal is about as trendy as it gets. And it’s tasty too!

Breakfast tofu scramble -- vegan and gluten free

4. Zucchini salad with Parmesan and basil

Who else thinks zucchini can taste pretty bland? I do! But with just a few simple ingredients, it can taste fantastic.

Zucchini salad with Parmesan and basil

5. Cacao avocado pudding

This pudding is literally just 3 ingredients: avocado, dates, and cacao powder. So easy, so unbelievably delicious.

Cacao avocado pudding

Comment with a link to your Pin It Party post!

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Pesto and arugula pasta with goat cheese and toasted pine nuts

Guys I’m feeling a bit overwhelmed lately. I’m about 6 weeks away from the end of my dietetic internship, I have multiple projects in my new rotation in public health, I still have a big research project looming over my head, and I need to find a job. Oh yeah, and then I have to start that job and enter the real world of money and budgets and responsibility.

Pesto and arugula pasta with goat cheese and toasted pine nuts

It makes me think back fondly on simpler times. The times when I was but a wee thing in university without a care in the world. When I lived with 5 roommates as a sophomore and had the best year of going out dancing, giggling about boys, and having fun. Because there were so many of us, it seemed like we were always celebrating a birthday. And we sure knew how to celebrate – we would get dolled up in our American Apparel dresses, bake the birthday girl an ugly cake decorated with Smarties and icing piped from ziploc bags, and dance around the house to “Save a Horse, Ride a Cowboy”.

That was how it usually went down. But one time after a long month of exams, we decided to do something different for our roommate’s birthday and treat ourselves to a nice Italian dinner. I remember this night because I had the most amazing pasta. It was a fresh house made spaghetti coated in pesto with peppery arugula, creamy goat cheese, and the nutty flavour of toasted pine nuts to top it off. It was simple but so elegant.

And because I’m feeling nostalgic (and procrastinating on applying for jobs), I decided to recreate it for you!

Pesto and arugula pasta with goat cheese and toasted pine nuts

Pesto and arugula pasta with goat cheese and toasted pine nuts
 
Prep time
Cook time
Total time
 
An easy vegetarian pasta recipe that is perfect for a weeknight dinner. Nut free*, egg free, gluten free option**.
Author:
Yield: 4 servings
Ingredients
  • 10 oz pasta noodle of your choice
  • 2 cups loosely packed arugula
  • ½ cup plus 2 tbsp pesto
  • 3 oz goat cheese
  • ⅓ cup toasted pine nuts
  • Salt and pepper to taste
Instructions
  1. Cook the pasta noodles according to the package directions, then drain it and pour it into a large bowl.
  2. Add the arugula and pesto, and stir until it is well combined. Then crumble the goat cheese into the pasta and add the pine nuts. Serve warm.
Notes
*Pine nuts are actually seeds, not nuts.
**Use gluten free pasta to make dish gluten free.

Pesto and arugula pasta with goat cheese and toasted pine nuts

What makes you feel nostalgic?

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