Takes less than 15 minutes to get on the table. Nick LOVED it. I was pretty nervous to serve this up considering it was a conglomeration of leftovers and everything but the kitchen sink basically. We left NOTHING in the pan by the end of the night. I'll be making it again!
I'm sure you're thinking, okay - enough - get to the recipe already. And I will. But let me also emphasize, this is PRETTY DARN HEALTHY!
9oz pasta (Any kind you want- I used skinny whole wheat penne)
1 cup of shredded carrot
1 cup of frozen broccoli (mini or chopped) cooked
1/4 cup light Italian Dressing
1 tsp sugar
Fresh ground black pepper
1 T red wine vinegar
1 T olive oil
1 cup grated parmesan cheese
1. Bring a pot of water to a boil, add pasta and cook according to package directions
2. If you haven't already, cook your frozen broccoli
3. While pasta is cooking, add oil to a medium sized skillet. Once hot, add carrot, dressing, vinegar, sugar, and pepper. Cook about 2-3 minutes until soft.
4. Remove from heat.
5. Drain pasta.
6. In a medium-large bowl, combine pasta, carrot mixture, and broccoli. Add cheese and toss together until well combined. Serve!
There's no way you COULDN'T enjoy this. SO fast. SO easy. SO yummy.