One Pot Creamy Corn and Tomato Pasta
PREP TIME: 10 mins
COOK TIME: 20 mins
TOTAL TIME: 30 mins
YIELD: Serves 4-6
1 lb. orecchiette pasta
¼ cup extra virgin olive oil
salt and pepper to taste
2 cups sweet corn kernels
2 cups cherry tomatoes, quartered
¼ cup cream cheese
1 cup fresh cilantro, chopped
Cook pasta in very salty water until al dente. Drain and set aside. Return pan to stove.
Heat olive oil in the pan over medium-high heat.
Add sweet corn and cherry tomatoes to pan and sauté until corn is cooked through, about 3 minutes.
Add cream cheese to pan and stir until cream cheese is melted, about 2 minutes.
Add salt and pepper to taste.
Return pasta to pan and toss to coat with sauce.
Reserve 2 tablespoons of chopped cilantro for garnish. Toss remaining cilantro with pasta.
Serve immediately and top with reserved cilantro for garnish.
SKINNY TACO SALAD
This Skinny Taco Salad recipe is full of great color and flavor, and tossed with a Skinny Cilantro Lime Vinaigrette.
PREP: 15 MINS
TOTAL: 15 MINS
SKINNY TACO SALAD INGREDIENTS:
1 head Romaine lettuce, washed and roughly chopped
1 avocado, peeled, pitted and diced
2 cups cherry or grape tomatoes, halved (if desired)
2 cups fresh cilantro leaves, loosely packed
1 cup shredded sharp cheddar cheese (I used the 2% lowfat cheese)
1 cup tortilla strips
1 can black beans, rinsed and drained
1 can whole kernel corn, drained
1 can black olives, drained
half of a small red onion, halved and thinly sliced
skinny cilantro lime dressing (see below)
SKINNY CILANTRO LIME DRESSING INGREDIENTS:
1 cup fresh cilantro, loosely packed
1/4 cup orange juice
3 Tbsp. lime juice
1 Tbsp. honey (optional sweetener)
1/4 tsp. ground cumin
1/8 tsp. salt
1/8 tsp. freshly-ground black pepper
2 Tbsp. olive oil
TO MAKE THE SALAD:
Toss all salad ingredients together until combined, or serve “rainbow-style” lined up on top of the lettuce. Drizzle and toss with honey lime vinaigrette and serve.
TO MAKE THE DRESSING:
Add cilantro, orange juice, lime juice, honey, cumin, salt and pepper to a food processor or blender and pulse until combined. Gradually stream in the olive oil while pulsing until combined.
MEDITERRANEAN BAKED SWEET POTATOES
PREP TIME: 5 mins
COOK TIME :25 mins
TOTAL TIME: 30 mins
4 medium sweet potatoes*
1 15-ounce can chickpeas, rinsed and drained
1/2 Tbsp olive oil
1/2 tsp each cumin, coriander, cinnamon, smoked (or regular) paprika
Optional: Pinch of sea salt or lemon juice
GARLIC HERB SAUCE:
1/4 cup hummus (or tahini)
juice of 1/2 lemon (~1 Tbsp)
3/4 – 1 tsp dried dill (or sub 2-3 tsp fresh)
3 cloves garlic, minced
Water or unsweetened almond milk to thin
Optional: Sea salt to taste (I didn’t need any)
1/4 cup cherry tomatoes, diced
1/4 cup chopped parsley, minced
2 Tbsp lemon juice
Chili garlic sauce
Preheat oven to 400 degrees and line a large baking sheet with foil.
Rinse and scrub potatoes and cut in half length wise. This will speed cooking time. Otherwise leave whole and bake longer (approximately double the time (45 min – 1 hour).
Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.
Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet (or another baking sheet depending on size).
While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water to almond milk to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. I found mine didn’t need anything else.
NOTE: If you don’t have hummus, tahini will make a great base substitution for the sauce – just adjust the seasonings to accommodate the lack of flavor tahini provides.
Also prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.
Once sweet potatoes are fork tender and the chickpeas are golden brown – roughly 25 minutes – remove from oven.
For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, sauce and parsley-tomato garnish. Serve immediately.