This southwestern pasta hit the spot as a big, comforting meal. It makes so much that I could have split it into 3 dinners, but I choose to make 2 giant meals. I decided to omit the oil for the dressing, but use all the seasonings (chile powder, lime juice, etc). I used agave in place of honey, added sauteed mushrooms, and topped it with diced avocado. I figured the avocado was enough healthy fat that I didn't need to drown the food in oil. I've never been a fan of dressing, since I was grossed out by the way they separate in the bottles at the grocery store when I was growing up.
No comments:
Post a Comment