The magic ingredient is a low- cal salad dressing!
What you will need:
-1 box of angel hair wheat pasta (I like Ronzoni Healthy Harvest)
-1 cup of Brianna’s Special Request Sante Fe Blend Salad Dressing
-2 medium tomatoes (I prefer the type that are sold on the vine)
-2 medium sweet onions
-1 small/medium package of pre-sliced fresh mushrooms (or slice your own)
-1 ½ cups of frozen peas
-splash of chicken stock (vegetarians may omit this, but substitute a tablespoon of oil)
Start by cooking your pasta separately and draining it. I have a microwave pasta cooker that I really love. It has always cooked my noodles to perfection (even the wheat variety).
While the pasta cooks, chop your onions into large pieces and sauté them in a large skillet with the mushrooms and a splash of chicken stock for about 5 minutes, or until almost tender.
While that cooks, dice your tomatoes into small pieces. Get rid of all the seeds and slimy insides. I used to struggle when I cut tomatoes because they would get smashed, but the key is to get a really sharp, thin knife. They make some specifically for cutting tomatoes.
I think it would also be delicious to add in chunks of cooked chicken breast or shrimp. And you can add fresh grated parmesan after it’s plated, if you like. I would classify the dressing as tangy, but not outrageously spicy. But I also really like spicy food. So if you do think it’s too spicy, the parmesan should cut some of the heat. Or just add more chicken stock and less dressing while you are preparing it.
From my pink kitchen to yours,