DAY 4: Pasta Primavera & Green Salad

Pasta Primavera

  • 2 lbs spiral pasta

  • 1 tsp sea salt

  • 1 Tbsp olive oil

  • ½ head cabbage, chopped

  • 4 carrots, peeled and sliced

  • 1 onion, chopped

  • 2 delicata squash, seeded and chopped

  • ½ cup frozen corn, thawed and drained

  • ¼ cup heavy cream

  • ¼ cup grated Parmesan

Instructions

Bring a large pot salted water to boiling. Add salt and pasta; cook al denté. Drain and rinse under cold water. Set aside half for Chicken Pasta Salad. Heat oil in a skillet. Add veggies and cook until tender-crisp.Set aside ½ for Soft Tacos. Add pasta and cream to remaining veggies and stir. Heat through. Top with Parmesan.

Make salad using 1 head lettuce, 2 carrots, ½ stalk celery and 1 cucumber.

Save for later: ½ of cooked pasta for Chicken Pasta Salad, ½ of green salad for Day 6