This is a bright and tasty pasta – perfect for a rushed weeknight.
1 c pitted green olives
2 cloves of garlic, minced
1 c fresh mint
1/4 c olive oil
2/3 c grated parmigiano
In a food processor, combine olives, garlic, mint and oil and half the cheese. Pulse to create a rough chopped sauce. Season with pepper. Transfer to a bowl that will hold the pasta.
Cook the pasta according to the package.
Toss pasta with sauce and remaining cheese.
This is inspired by Skinny Taste. It takes minute to prepare and tastes out of this world! I served it with grilled romaine and onions, it would also be great in tacos.
1 lb peeled and deveined jumbo shrimp
1/2 tsp ground cumin
1/2 tsp salt and pepper
1/2 tbsp olive oil
4 garlic cloves, minced
1/4 tsp crushed red pepper flakes
4 tbsp lime juice
2 oz tequilla
1/3 c rough chopped cilantro
2 heads of romaine, halved lengthwise
1 sweet onion, sliced into 1/2 inch thicknslices
1 avocado, sliced thin
Preheat a grill to medium high. Spray lettuce and onions on both sides with olive oil.
Grill veggies until nicely charged on both sides. Remove from grill and set aside.
Combine cumin, salt, pepper, red pepper flakes and garlic in a large bowl. Toss shrimp in spices and set aside.
Heat oil is a large skillet over medium heat. Add shrimp and stir occasional till they start to turn pink and curl, add lime juice and tequila and cook for 30 seconds. Remove from heat and stir in cilantro.
Serve shrimp and sauce over the grilled romaine and onions with avocado.
Serves 2 – 4.