I can't believe they did it again! The Hawks won the Stanley Cup! I have a great evening last night where a bunch of my girl friends came over and we watched the game. We were all pretty into it and got super nervous right at the end. It was a lot of fun, I provided tons of snacks, and I even baked some awesome cookies (get excited for that recipe post). It was a fun night and now I am way too tired for camp, but also very happy that my hockey team won!
I will be sharing that new cookie recipe soon, but first I wanted to talk about a new find of mine: Barilla Veggie Pasta. I made this pasta, tossed it with smashed avocado, pepperjack cheese, a splash of lemon and other veggies and I had one amazing meal. Plus, the pasta has a whole serving of vegetables in it! This was one of my last meals in Madison with Bri because we needed to clean out my fridge. What seemed like a random assortment of ingredients turned into a really yummy pasta dish. Seriously, this dinner is so easy and so tasty!
Veggie Pasta with Red Peppers and Cheesy Avocado Sauce
1 Box Barilla Veggie Pasta
1 red pepper, sliced
1 cup shredded cheese (I used a blend of pepperjack and cheddar)
1 tsp lemon juice
1. Make pasta according to directions until al dente, drain and place back in pot.
2. While pasta is cooking, peel the avocado and place it in a bowl with the lemon juice and cheese. Mash every thing together.
3. In a small pan, saute the red pepper slices with a little olive oil until translucent.
4. Mix the avocado mixture and red pepper slices into the hot, drained pasta. The cheesy will become melted and the avocado should coat the pasta.