Monday, July 27, 2009

Southwest Pasta Salad

Tonight this is what I would eat if goat cheese were not forbidden my pregnant self. 

Oh yeah! I'm expecting!

Summer is all about light meals that don't heat up the kitchen, and this is one of our favorites. This recipe is very flexible. I often use whatever is in the refrigerator like corn, black beans, mushroom, or green pepper: But the goat cheese is the key. It would be nice to use riccia larga noodles, but if your grocer, like mine, doesn't carry them, cutting lasagna noodles in half the long way works just fine!
The ingredient list is for one entree, just multiply for how many plates you need. 

Download the printable version


4-5 lasagna noodles, boiled, drained, and halved,
1 egg, scrambled,
1 slice bacon, fried & crumbled,
1/2 apple, chopped,
1/2 avocado, sliced,
5 cherry tomatoes, halved,
2 Tbs goat cheese,
1 tsp cilantro, chopped,
1/2 lime, and
salt and fresh ground pepper.

Arrange noodles on plate, and add cilantro. Sprinkle on egg, bacon, apple, avocado, tomatoes, and goat cheese. Squeeze lime over the whole thing, and add salt and pepper to taste.

Download the printable version

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