recipes

Dinner-in-15 pasta

JOY journal

For parents of school-aged children, May is the new December. Here is a freshened-up version of my On Vacation Pasta Salad to get you through.

This speedy bowl is filled with gluten-free fettuccine, corn, red peppers and zucchini — all in a hummus sauce. I was in such a hurry the hummus container was still on the counter when I snapped a picture. 🙂

Dinner-in-15 Pasta

Cook one 12-ounce box of pasta (gluten free or whatever you prefer) in generously salted water according to directions. Drain and set aside.

Option 1: Halve one pint of grape tomatoes. Place in skillet with small amount of water or olive oil and cook until tomatoes are soft and a thick juice has developed. (Add more fluids during the cooking process if you are losing your sauce.) Season with salt and pepper.

Option 2: Chop up whatever fresh veggies you have. Or use frozen ones. Stir fry in olive oil. Season with salt and pepper.

Here’s what makes it a yummy meal. Combine the pasta, tomatoes/veggies and a tub of prepared hummus. Serve immediately with a simple salad. Done!

Published by JOY journal

A longtime journalist, Nora Edinger also blogs and writes books. Her Christian chick lit and faith-related non-fiction are available on Amazon and on this site. She lives in Appalachia with her family and a goodish puppy named Finn.

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