Lemon Pepper Pasta Primavera


We juuuuuust about hit 60 degrees here recently (wahoo!) so dare I say spring is here? This dish says so. It’s loaded with veggies, which is a great way to keep pasta portion controlledand the bright lemony flavor throughout from the pasta and the seasoning adds an extra spring zing.


1 package (8oz) Trader Joe’s Lemon Pepper Pappardelle Pasta

2 cups cherry tomatoes

1 bag sugar snap peas, cut into smaller pieces

1 1/2 cup shredded carrots

1 package savory tofu, diced

1 package sliced baby bella mushrooms

olive oil


Mrs. Dash lemon pepper seasoning blend

Prepare the pasta according to package directions. Meanwhile in a large skillet, sauté all veggies and tofu in olive oil. Once the pasta is cooked, mix into veggie and season with salt and lemon pepper seasoning.

leave a comment

Cauliflower Tempeh Rice Pilaf with Peas and Raisins

Cauliflower Tempeh Rice Pilaf with Peas and Raisins

It’s been my mission lately to see how many recipes I can slow-cooker-ize. That is, take out all the sautéing and roasting and prep steps and just toss a bunch of ingredients into the slow cooker to see how they turn out, despite what the recipe calls for. For this recipe I actually used myshow me more

Black Bean Veggie Burgers

Black Bean Veggie Burgers

I like having easy meals prepped to send Zacky to childcare a few times each week – ones that don’t need to be prepared specially aside from being cut into tiny pieces. I figured a veggie burger that included beans, veggies and a grain would be a complete meal in one package, pair it withshow me more