Category: Light

cheddar and ale soup-3

Cheddar & Ale Soup

March 12, 2012 Filled under Lent, Light, Quick Weeknight Meals, Shawn's Favorites, Soups and Stews, Vegetarian or Vegan, Winter
2 Comments

During my freshman year of college, there was a vegetarian station in my Quad’s dining hall. It was tucked away in the back corner, all the way on the other side of the seating area (God forbid there be any chance of Buffalo tempeh or curried lentils coming into contact with the pizzas or chicken patties served in the main section!). I honestly don’t think many students even noticed that it was there.
I wasn’t even close to resembling a vegetarian, but I found myself eating there most nights (it was only open for dinner) because the food was actually good! Unlike the mainstream options, the food wasn’t super processed. And, thanks to their focus on international cuisine, it actually had flavor. Read More

pasta with butternut

Fusilli with Butternut, Vanilla & Sage

March 4, 2012 Filled under Fall, Light, One Pan, Pasta and Noodles, Quick Weeknight Meals, special projects, Vegetarian or Vegan, Winter
3 Comments

The more I get into recipe development, the more I realize what a funny little artform it is. Sometimes I think I have a great idea – something so obvious that of course it will be great – and it ends up bland and tasteless (or so bad that we have to dump it and order a pizza.) Other times I’ll have an idea that I’m no so convinced will work, but I ultimately end up standing over the stove shoveling forks full of it into my mouth because it’s so good. Read More

 

Fusilli with Butternut, Corn & Jalapeno

Yields 4 servings
Prep Time: 10 minutes; Total Time: 30 minutes

Vanilla Yogurt adds a touch of creaminess to the light and delicate sauce that coats this quick pasta dish. Don’t forget to season it with salt and pepper – it really brings the flavors together and makes everything work. 

Ingredients

  • 1 pound Fusilli or other small, textured pasta
  • 2 tablespoons Olive Oil
  • 4 fresh Sage Leaves
  • 1/2 cup chopped Red Onion
  • 2 cloves Garlic, minced
  • 2 cups diced Butternut Squash
  • 1 cup Frozen Corn
  • 1 Jalapeno Pepper, seeded and minced
  • 2 cups Chicken Stock
  • 1 container (6 oz) Yoplait Lactose Free French Vanilla Yogurt
  • salt and pepper

Preparation

  1. Cook the pasta according to the directions on the package.
  2. Add the olive oil to a large skillet over medium-high heat. Gently place the sage leaves in the cold oil. Cook for 1 to 2 minutes, or until the sage turns dark green and crisps up. Remove the sage and set aside.
  3. Add the onion and garlic to the oil in the pan. Cook, stirring occasionally, until the onion softens – about 5 minutes. Add the squash and cook for 2 minutes. Stir in the corn and jalapeño and cook for another 2 minutes.
  4. Add the stock and simmer for 15 minutes, or until the squash is soft. Remove form heat and stir in the yogurt. Stir in the cooked pasta. Crumble the sage into the pasta and stir to combine. Season to taste with salt and pepper.
Approx. 490 calories, 10 grams fat, 85 grams carbohydrates, 3 grams fiber, 17 grams protein

I was compensated by General Mills/Yoplait for creating the recipe. All opinions are my own.