Quick Pasta
Quick Pasta is a wholesome dish that pairs hearty whole wheat fusilli with a homemade sauce. Made with sweet peppers, sun-dried tomatoes, creamy milk, and a touch of butter, this comforting sauce is velvety and flavor-packed. The almond flour adds a natural creaminess and a nutty depth to the sauce. A hint of bright lemon zest and a sprinkle of cilantro on the sauce make it cling beautifully to every twist of fusilli. This dish comes together in under twenty minutes, making it perfect for weeknight dinners!
Equipment
- Dutch oven
- Large pot to cook the pasta
Ingredients
- 2 tbsp butter
- 1 clove garlic minced
- 1 pepper chopped
- ½ artichoke cubed
- ¼ cup sundried tomato
- ¾ cup almond flour
- ¾ tsp chili flakes
- 1 tsp salt
- 2½ cup milk
- 1 tsp lemon zest
- 1 lb fusilli whole wheat
- ¼ cup cheese
Instructions
- Prepare the ingredients.
- Heat a Dutch oven with butter and add the garlic and pepper. Saute for 2 minutes over medium heat. (In the meantime, cook the pasta per manufacturer's instructions.)
- Add the chopped sundried tomatoes, artichokes, and milk. Season with salt, chili flakes and add the almond flour. Stir well until combined. Add the cilantro and allow the sauce to come to a boil.
- Add the cooked fusilli and turn off the heat. Add the lemon zest and stir well.
- Serve hot, garnished with cheese.
Notes
- Turn off the heat when the sauce comes to a boil, and then add the lemon zest.
- Optionally, cut the sundried tomatoes into small pieces and soak in milk while cooking the pasta. Then, grind the sundried tomatoes with the milk and add to the sauce.
Nutrition
Calories: 693kcalCarbohydrates: 103gProtein: 28gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 26mgSodium: 729mgPotassium: 807mgFiber: 8gSugar: 14gVitamin A: 505IUVitamin C: 5mgCalcium: 333mgIron: 3mg
