NUTRITION

SERVINGS

INGREDIENTS

9 whole frozen soup dumplings

2 oz dry protein pasta

0.5 cup canned crushed tomatoes

1 tsp olive oil

1 tsp chili oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

0.25 cup water

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the protein pasta for 8 to 10 minutes until al dente, then drain and set aside.

• 2

  While the pasta cooks, heat the olive oil in a medium non-stick skillet over medium-high heat until shimmering.

• 3

  Place the frozen soup dumplings in the skillet, flat-side down, and sear for 2 minutes until the bottoms are golden and crisp.

• 4

  Carefully pour the water into the skillet and immediately cover with a tight-fitting lid to steam the dumplings for 6 minutes.

• 5

  In a separate small saucepan, combine the crushed tomatoes, chili oil, sea salt, and black pepper, simmering over low heat for 5 minutes.

• 6

  Add the cooked pasta to the tomato sauce and toss thoroughly until every strand is beautifully coated in the spicy mixture.

• 7

  Remove the lid from the dumplings and continue cooking for 1 minute to allow any remaining moisture to evaporate and the bottoms to re-crisp.

• 8

  Divide the chili tomato pasta between bowls and top with the pan-fried soup dumplings and a sprinkle of fresh parsley.