Monday Menu ~ Summer Pastabilities!

With the weight loss program well under way I’ve been looking for ways to include pasta into my diet because I love it and it is really hard to give up something that you love so dearly too! But there are ways that you can still have it in moderation and in ways that are a bit more healthy.

One of those ways is to use a whole wheat pasta such as Hodgson’s Mill. The pasta is made with 100% Whole Wheat Durum Flour, and whole wheat pasta is a healthy alternative for  all your favorite meals. Low in fat, sugar-free, and high in fiber, Hodgson Mill whole wheat pasta is both delicious AND nutritious.

I was recently sent a few boxes of pasta from Hodgson’s Mill and given the opportunity to enter their Summer Pastabilities contest by creating my very own summer pasta recipe. I really want to win! And I need your help by going to their Pinterest board and “Liking” my photo! (… you have to follow Hodgson Mill for the pin to count!!)

Wondering what this awesome recipe is? Well, look no further…. it’s below.

Southwest Grilled Shrimp & Pasta

1 box of Hodgson’s Mill bow tie pasta – cooked according to package instructions

1lb of shrimp – raw & cleaned

2 Ears of corn – cleaned

1 Poblano pepper – this can be a bit spicy. You can use a regular green pepper if you like.

6 Mini sweet peppers – if you can’t find them just use 1 red and 1 orange or yellow pepper

1 Red onion

1 can of black beans – rinsed & drained

4 Cloves of garlic – divided

1 Lime

8 oz container of light sour cream

1 Avocado – peeled & pitted

2 tsp Cumin – divided

Sea salt – to taste

Fresh ground pepper – to taste

Marinate the shrimp:

Cut the lime in half and squeeze it all over the shrimp, add in 2 of the garlic cloves, which have been smashed & chopped, and 1 tsp of cumin. Stir together and let sit for about 10 minutes.

Make the dressing:

In a food processor or blender place the avocado, sour cream, 1 tsp of cumin, the juice of the other half of the lime, and salt & pepper to taste. Blend until it is smooth and creamy.

Prep the veggies:

Grill the veggies until the skin of the peppers is charred and the corn is bright yellow and has grill marks on it. When the peppers are done place them in a bowl and cover with plastic wrap to allow them to steam. This makes it easier to peel them.

grilled veggies

When the veggies are cool cut the corn off of the cob and place in a large bowl. Peel, de-seed & chop the peppers and then add them to the bowl with the corn.

Dice the red onion and garlic and put it in the bowl with the rest of the veggies.


Pour in the beans and stir it all up.

Cook the shrimp:

Grill the shrimp for a few minutes, until they’re pink and cooked through. Let cool on a plate before adding them to the veggies.

Bring it together:

Mix the veggies together with the shrimp, pasta, and dressing.

Chill for 30 minutes and enjoy!

southwest salad

 Would you like to try Hodgson Mill pasta? One of you can win a delicious selection of assorted Hodgson Mill pasta! I will make entry super easy and I’ll give you two ways to win.

1. Leave a comment telling me what you think of the recipe (mandatory).

2. Like my recipe on Pinterest and tell me that you did (… you have to follow Hodgson Mill for the pin to count!!) (optional).

I will select a winner via on July 7th and will notify them via email. The winner will have 24 hours to respond before another one is selected.

Don’t forget to vote because the voting period ends on July 6th!