Use your imagination when fitting veggies into your diet!
8 oz. bow-tie pasta
3 tablespoons plus 1 teaspoon olive oil - 1 cup corn kernels
1 cup shelled edamame
1 red bell pepper, diced
2 medium carrots, shredded
1⁄3 cup grated parmesan cheese
What You Do:
Cook the pasta then drain and toss with 1 teaspoon of olive oil. Let cool.
In a large bowl, toss the cooled pasta with the corn, edamame, bell pepper, and carrots. Drizzle the remaining olive oil on top and toss to coat. Add the parmesan and salt to taste.
Recipe from Ellie Krieger