Ingredients
-
1 Tablespoon Olive Oil
-
½ Yellow Onion
-
1 Carrots
-
2 cups low-sodium Chicken broth
-
12 ounces whole wheat Farfalle
-
¼ teaspoon Kosher Salt
-
½ teaspoon Black Pepper
-
2 small fresh red Thai Chiles
-
½ cup shredded Parmesan Cheese
-
2 medium Cucumber
-
1 pound leftover Crock-Pot Roast, shredded (about 2 cups)
Directions
Steps
|
1
Done
|
Heat the olive oil in a medium skillet over medium heat. Add the onion and carrot and cook until the onion is soft and translucent, about 5 minutes. |
|
2
Done
|
Pour in the broth and bring to a simmer. Add the pasta and cook until the pasta has absorbed most of the liquid and is al dente, 8 to 10 minutes. |
|
3
Done
|
Season the pasta with the salt and pepper. Stir in the chile peppers. Fold in the beef and heat through. |
|
4
Done
|
Sprinkle the pasta with the Parmesan cheese before serving with the cucumber rounds alongside. |
