This is my kind of comfort food: carb-y enough to take me to my happy place-without the dreaded carb (or sodium) hangover. To make your smile even bigger, protein-dense romaine lettuce and green peas balance the macronutrient profile to sustain you on the crazy days. Most Sunday nights, you will find me digging into a large bowl of this tasty goodness. You can enjoy this dish as warm or cold pasta salad (as pictured above), or you swap out romaine lettuce in favor of a red sauce if you just need something hot and cozy. This versatile dish needs very little oil (or a sprinkle of water if you’re oil-free) to mix well, and the capers give it the perfect level of zing without overpowering the other layers of flavor. Happy Sunday!
1 head of romaine lettuce (chopped)
6-8 oz cooked and drained quinoa penne pasta(or pasta of choice)
1-2 tbsp capers (I used 2 here)
3 artichoke hearts (rinsed and chopped- I used jarred artichokes here)
2 tomatoes chopped (your choice-roma pictured above)
1/2 cup peas (cooked)
3/4 tsp garlic powder
1/2 tsp dried oregano flakes
1 tbsp flax (pictured here) or olive oil
salt and pepper to taste
1. In a large bowl, mix together lettuce, pasta, capers, artichokes, tomatoes, and peas.
2. Drizzle flax oil (or EVOO) over mixture.
3. Season with above spices, give it a good mix with salad spoons and enjoy!
** If you are craving a cheesy alternative, sprinkle with 2 tbsp nutritional yeast. Chopped black olives are also a great addition.