Colorful Pasta Dinner

A great hack to get kids to eat more fiber is to try to switch up the ratio on pasta dishes–less pasta, more fresh veggies and protein–this one recipe calls for half the amount of noodles other recipes normally require. This easy and delicious dish serves the whole family and you might get leftovers too!

INGREDIENTS

• 1/2 box whole wheat (or whole wheat blend) penne pasta
• 1 tablespoon olive oil
• 1 onion finely diced
• 1 cup sliced mushrooms
• 6 cloves garlic, minced
• 3 tablespoons fresh ginger, minced
• 1 pound ground pork (or turkey)
• 1/4 teaspoon salt & freshly ground pepper each
• 3 cups chicken stock (about 2 cans)
• 1/2 cup frozen peas
• 1/2 cup cubed carrots
• 1/2 cup diced bell peppers
• 3 tablespoons low sodium soy sauce
• 1 green onion, chopped (optional)

DIRECTIONS

1. Bring a large pot of water to a boil and when ready, add 3 tablespoons salt and half a box of penne pasta. Cook according to instructions MINUS 2 minutes. Set aside and add a slug of olive oil if the pork mixture isn’t ready yet.
2. While the water is heating, use a large skillet to heat oil and add diced onion. Cook for 5 minutes on lowest setting, stirring occasionally.
3. Add mushrooms and let them cook down for another 5 minutes. Add garlic and ginger, cooking for 2 minutes. Put pork in the pan and stir. Add two cranks of fresh pepper and a pinch of salt. Cook until pork is evenly browned, about 5-7 minutes.
4. Add the chicken stock, turn up the heat and bring to a boil. Turn down the heat and let simmer for about 5 minutes. Add peas, carrots, peppers and soy sauce, stir, then combine the cooked noodles and let them soak up the liquid. Serve warm.