PUMPKIN PASTA and BABY GREEN SALAD.
Pasta recipe from EVERYDAY FOOD Magazine, but I don't remember which issue.
The sauce for the pasta is made up of 5 ingredients:
-jarred sun-dried tomato pesto
Mix the sauce with the par-cooked pasta and bake for 30 minutes.
The recipe calls for a 9x13 baking dish, I used small ramekins instead.
Perfect serving size.
The top is crunchy and the bottom soft and creamy.
Reminds me of macaroni and cheese.
Easy, tasty, and it looks beautiful too.
The salad is a mix of baby greens, julienned beets, pomegranate seeds, chickpeas, red onion, pumpkin seeds, and our favorite dressing, ASIAN MIRACLE DRESSING.