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Simple Summer Pasta

kodiakcakes.com/blogs/recipes/simple-summer-pasta

Prep Time 40 Minutes
Cook Time 10 Minutes
Serves 2
Difficulty Advanced

Here’s delicious proof that your mix can do way more than just breakfast. This Simple Summer Pasta recipe uses Kodiak Buttermilk Power Cakes to make fresh, homemade noodles that are surprisingly easy and seriously satisfying. Tossed with blistered cherry tomatoes, garlic, and olive oil, and finished with fresh basil and Parmesan, every bite is protein-packed and made with 100% whole grains to keep you feeling fuller, longer. So, the next time someone asks, “What can’t this mix make?”—just point to your pasta. 

Recipe provided by Kitchen McCabe

  • Calories 480
  • Protein 26g
  • Total Fat 25g
  • Carbs 42g
Buttermilk Power Cakes

Flapjack & Waffle Mix

$6.45
  • + 5 flavors
Buttermilk Power Cakes Buttermilk Power Cakes
Ingredients Directions

Ingredients

  • 1 cup Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix
  • 2 eggs
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, chopped
  • 1 cup cherry tomatoes
  • Salt and pepper, to taste 
  • 1/4 cup basil, roughly chopped
  • 1/4 cup parmesan cheese, grated 

Directions

Make the Noodles:

  1. Place the Kodiak mix on a clean work surface and make a well in the center.
  2. Crack the two eggs into the Kodiak mix well and use a fork to slowly blend the egg into the mix.
  3. Once a shaggy dough forms, use your hands to work the mixture into a firm dough ball. Knead the dough ball for five minutes, until smooth and pliable. Cover with plastic wrap and let rest for 20 minutes.
  4. Roll the dough out as thin as you can and use a pizza cutter or knife to cut into 1/8” wide strips. Toss the noodles with a little Kodiak mix so that they don’t stick together. Cover until ready to use.

 

Simple Summer Pasta:

  1. Fill a pot with 6 cups water and a large pinch of salt. Bring to a boil.
  2. While water is coming to a boil, heat the olive oil in a wide skillet over medium/high heat. Add the cherry tomatoes and sauté until they start to blister, 3-4 minutes. Add the garlic and cook for 30 seconds. Add salt and pepper to taste. Remove from heat and set aside.
  3. Add the pasta to the boiling water and cook for 3-4 minutes, or until noodles float and are fully cooked.
  4. Drain the pasta and add the noodles to the tomato mixture. Toss with tongs until the pasta is covered evenly in the oil.
  5. Serve the pasta topped with fresh basil and Parmesan cheese.

 

*Note: Fresh noodles should be cooked within 24 hours. Store in the fridge, covered, if not using immediately.

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