Red Pepper & Broccoli Spaghetti

Have you ever had one of those dishes that you just can’t get enough?

This pasta dish happens to be that for me, as I’ve made it three times in the past week. It is just so good!


I’ve also recently become obsessed with cashew parmesan cheese, so sprinkling on some of that on this spaghetti really takes this dish to the next level.



But the pasta on its own is still delicious!



Red Pepper & Broccoli Spaghetti

Makes 4-5 servings

  • 1 lb spaghetti
  • 1/4 cup olive oil
  • 1 1/2 cups red pepper, sliced thinly
  • 1 1/2 cups broccoli, chopped
  • 2 cloves garlic, finely chopped
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 2-3 cups greens of choice (spinach, kale, arugula and spring mix all work wonderfully)

In a large pot, bring water to a boil. Once it reaches a boil, add the pasta and cook until al dente.

Once cooked, remove from heat, drain and set aside.

In a large pan, add the olive oil and garlic and cook on medium heat for 2-3 minutes or until garlic begins to brown lightly. Add the red peppers, broccoli, basil and oregano and cook for 1-2 minutes, stirring often.

Add the cooked spaghetti noodles to the pan and stir to combine.

Next, add your choice of greens and stir again to combine.

Remove pan from heat and dish out immediately.

If you desire, sprinkle with some cashew parmesan cheese (this recipe is divine).



Lentil & Tomato Pasta

Pasta was a staple dish during my student years. It is cheap, filling and delicious. However, I usually just mixed noodles with tomato sauce from a jar in my microwave. At least I’m honest about it.

I’ve been trying to get more creative with my pasta dishes, so this recipe really hits the mark. It is healthy, easy to make and delicious. A win all around!


Lentil and Tomato Pasta

Adapted from Canadian Living

  • 2 1/2 cups brown rice penne pasta noodles
  • 1/2 tbsp olive oil
  • 1/2 onion, chopped
  • 1/4 cup mushrooms, chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp sage
  • 1 tsp parsley
  • pinch of sea salt
  • 1/2 tsp pepper, ground
  • 1 1/2 cups canned tomatoes
  • 1 cup lentils (cooked & drained or canned)

In a medium sized pan, add the onion, mushroom, olive oil and cook on medium heat until the onion begins to become tender.


Then, add the garlic powder, sage, parsley, salt and pepper and stir.

Add the tomatoes into the pan. Break up the tomatoes into smaller pieces in the pan and stir, increasing the heat to bring to a boil.


Once it begins to boil, reduce the heat and allow to simmer for about 10 minutes.

Add the lentils and mix together. Cook for another 5-7 minutes.


In a medium/large sized pot, cook the noodles in water with a pinch of salt. Cook  on high heat for about 8-12 minutes, or until noodles are tender yet firm.


When the noodles are ready, drain the noodles, but reserve 1/4 cup of the noodle water.

Pour the drained noodles back into the large pot and add the tomato and lentil mixture and stir. Add the reserved noodle water into the mixture and stir again.


This recipes serves about 3-4, so it can be easily doubled.


Nutrition information per serving (in a 4 pc serving):

  •  Calories: 222
  • Fat: 2.8g
  • Carbohydrates: 33.1g
  • Sugar: 3.3g
  • Sodium: 234mg
  • Fiber: 6.4g
  • Protein: 8g
  • Iron: 17% DV

Have a great weekend!

Easy Pasta Salad and an Open Call for No-Bake Recipes

I was looking to whip up a quick and easy lunch and was craving a pasta salad. So I whipped up some pasta, added some of my favourite veggies and salad dressing and voila! A quick lunch!

“Green Goodness” Chilled Pasta Salad

  • 2 cups penne pasta
  • 1 whole avocado
  • 1/2 red pepper
  • 1/2 green pepper
  • 1/2 cup baby spinach
  • 1/2 cup cucumber
  • 1/2-1/3 cup italian dressing

First, cook the pasta on high for about 10-15 minutes or until soft. I usually add a pinch of salt to prevent the pasta from sticking to the pot.

While the pasta is cooking, cut up the vegetables into small chucks. Add more or less as desired.

Once the pasta is done, drain it and pour into a medium-large container. Add the veggies and the dressing and stir until combined.


Stick it in the fridge to chill. Give it at least 30-45 minutes in the fridge before eating to allow it to chill.

Here is the nutrition information I put together for one cup of this recipe (the recipe I made was about 6 cups all together):

  •  Calories: 207
  • Carbohydrates: 26g
  • Fiber: 3g
  • Sodium: 5mg

It also packs in an amazing 33% Folate, 41% Vitamin C, 25% Vitamin K!


I made a large enough portion that it lasted me a few lunches (perfect for a quick pre-made lunch to take to work!)

Considering the upcoming weather forecast, I foresee myself trying a lot of no-bake recipes for next little while. (I have no A/C in my place, so on a hot day when I’m baking, the oven warms the place up between 30-35 degrees.)

Any recommendations for no-bake or raw recipes? 🙂