Ingredients
- 2 cups tricolor veggie spiral pasta
- 3/4 cup frozen organic gardeners blend (peas, carrots, green beans, corn mixed together)
- 1/2 cup organic cherry tomatoes quartered
- 2 slices reduced sodium turkey deli meat cut up into bite size pieces
- 1 tblsp Herbs de Provence
- 2 tblsp grated Parmesan cheese
- 1-2 tsp olive oil
Instructions
- Bring a pot of water to boil. Add pasta and frozen vegetables. Cook until al dente (approx 8-10 minutes). Drain pasta and vegetables and run under cold water. Place in a mixing bowl. Add quartered cherry tomatoes, turkey and olive oil. Toss and then sprinkle with Herbs de Provence and Parmesan Cheese. Toss to coat
Recipe and Photo: Mommy and Baby Food / CC BY-ND
