Healthy Fusilli Pasta

Craving a pasta dish? But don’t want the “bad carbs” and cheese and every other bad thing that is associated with the word “pasta”.

Well, Im not quite sure what to name this…but everyone in my family loves this favorite go to mediterranean inspired fast pasta dish! Are you getting the sense that most of the meals and workouts and get ready videos I post are “FAST?” I guess thats what happens when you have a big family and you’re on a mission. I want to help eliminate all the extra work that you would put towards figuring out a workout or dinner so that you save that energy to pursue your DREAM!!!

I love pasta. I love pasta. I love pasta. I love lemon. I love pesto. I love flavor and I love the texture of this simple dish!

Ingredients:

• Organic Fusilli Quinoa Pasta

• Artichoke Hearts (canned)

• Pitted Kalamata Olives

• Cherry Tomatoes Halved

• Vegan Kale and Cashew Pesto from Trader Joes

• Lemon

• Olive Oil

• Salt and Pepper to taste

• Oregano

• If youre into meat, we just cooked a tri tip pre marinated from trader joes in the oven.

In a large pot, boil salted water and cook your pasta. Drain. Set aside. Meanwhile, in a medium sized sauce pan, pour 1-2 tablespoons of olive oil and add artichoke hearts, pitted sliced kalamata olives, and your halved cherry tomatoes. Season with salt, pepper, oregano, and garlic. Let simmer on low-med heat until your cherry tomatoes become slightly transcuelnt. Add lemon to the mixture to create a bit of a sauce. Mix in the vegan pesto with the noodles and then add the tomato mixture to the pasta and stir. Add salt, pepper and garlic powder to your liking. (You may need to squeeze one more lemon bc the pasta will absorb the liquid) Sprinkle w some fresh parsley if you have any on hand. (For a variation- if you want to add a little kick, add red pepper flakes)

Serve with the tri tip or not and ENJOY! (Remember….this is great the next day as leftovers cold or warm!)