Spanish Pasta Food

ONE-PAN SPANISH GARLIC PASTA

Steps:

• Roughly mince the cloves from 1 head of garlic, roughly dice 1/2 onion, roughly chop 1 orange bell pepper and cut 1/2 zucchini into 1/4 inch (.635 cm) thick half moons
• Heat a large fry pan with a medium-high heat and add in 1/4 cup extra virgin olive oil, after 1 minute add in the diced onion, chopped bell pepper and the zucchini, mix with the olive oil, after 5 minutes and the onion & zucchini is translucent, add in the minced garlic and continue to mix, after 1 minute add in a 15 oz can of diced tomatoes, 2 tbsp (8 grams) finely chopped parsley and season generously with sea salt & black pepper, mix together, then add in 2 1/2 cups vegetable broth and 1/4 tsp saffron threads, mix and bring to a boil, then add in 2 cups penne pasta and give it one final mix
• After simmering for about 10 minutes and the broth has reduced by at least half, place a lid on the pan and lower the fire to a low-medium heat, simmer for another 3 to 4 minutes, then remove the pan from the heat, finely shred in some Manchego cheese over the pasta and sprinkle with freshly chopped parsley, enjoy!

SPANISH PASTA SALAD

Steps:

• Cook pasta according to package directions. Rinse with cool water and drain well.
• In a bowl, mix macaroni and 1/2 cup salsa. Cool in refrigerator for 30 minutes; then add rest of ingredients.
• Refrigerate at least 1 hour prior to serving.

SPANISH PASTA TOSS

Steps:

• In a large bowl, whisk together the olive oil, vinegar, garlic and thyme.
• Stir in sliced olives and chopped tomatoes.
• Toss with pasta and serve.