Instructions

• Cook pasta as mentioned on the package while adding salt
• 2 minutes prior to pasta finishing add broccoli florets
• save 1 cup of the boiled water, then drain the rest and set aside

Cook the Veggies

• Add olive oil to a large skillet over medium heat
• Add onion and bell pepper
• Add salt and pepper to taste
• cook for 4 minutes, until veggies begin to soften
• add sun-dried tomatoes, and the spring mix and continue to cook another 2 minutes.

Make Creamy Sauce

• Add all ingredients to a blender and blend until smooth and set aside

To Finish the pasta

• Once veggies are finished add your drained pasta and broccoli to the skillet
• Pour the creamy sauce over the top
• add the pasta water you put aside slowly until it reaches your desired consistency.

• In a large bowl, mix together dry ingredients
• Add the wet ingredients
• Press mixture into 9 x 13 pan
• Cover the top with a layer of shredded coconut (optional) and press into the surface of the mixture.
• Refrigerate
• Cut into bars when mixture is solid.
• Keep refrigerated

• Cook pasta according to package instructions
• In a large skillet, combine olive oil, garlic and chili.
• Cook on medium for 5 minutes
• Add chicken, tossing to coat well
• Cook for 3 minutes
• Add spinach, tomatoes, salt and pepper and stir well to mix
• Add cooked pasta and serve immediately with fresh parmesan!
• Serve with a fresh salad!

• Blend all ingredients in blender until smooth