Pasta and Veggies in Coconut Oil recipe

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Ingredients

1 (12 ounce) package elbow macaroni
2 cups frozen mixed vegetables
1 tablespoon coconut oil, or more to taste
1 pinch garlic powder
sea salt and freshly ground black pepper to taste
1 tablespoon grated Parmesan cheese, or to taste

Nutrition Info

266.2 calories
carbohydrate: 49.3 g
cholesterol: 0.7 mg
fat: 3.6 g
fiber: 4 g
protein: 9.5 g
saturatedFat: 2.3 g
servingSize: -
sodium: 67.5 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Add elbow macaroni, cook, stirring occasionally, until lightly softened, about 3 minutes. Add frozen vegetables, cook and stir until tender yet firm to the bite, about 5 minutes. Drain into a bowl.

  2. Place coconut oil in the warm pot. Add macaroni mixture, garlic powder, sea salt, and pepper, toss until combined, 1 to 2 minutes. Top with Parmesan cheese.

Recipe Yield

6 servings

Recipe Note

This is a twist on pasta tossed in olive oil. It's a quick, easy, and healthy meal that even kids will eat without a fuss. It's really just a jumping-off point;you can add in whatever herbs and spices suit your tastes. This is my toddler's favorite dish, and I have to admit, I love it, too!

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