Tuesday, March 25 2014, 01:20 PM MDT
Rainbow and Butterfly Pasta
As Aired on August 5, 2013
Recipe Courtesy of Krista Numbers, simplifysupper.comIngredients
8 ounces Bowtie Pasta
0.5 cup Carrots, shredded
1 cup Corn
1 cup edamame, shelled
3 tablespoon Olive Oil
0.33 cup Parmesan, shredded
1 medium Red Bell Pepper, diced
1.) Cook and drain pasta. In a large bowl, toss the cooled pasta with the corn, edamame, bell pepper and carrots.
2.) Drizzle the remaining 3 tablespoons olive oil and toss to coat. Add the parmesan and salt.
(Copyright 2013 Sinclair Broadcasting Group.)