Posts tagged ‘pasta’

January 31, 2012

Five under 5: Pesto Pasta

I’m completely exhausted. I don’t know if it was all the Chinese New Year festivities or sleeping six hours each night for the past week, but I am toast—crispy and burnt. So, for the next week or so, I’m going to try to come up with five lunches that have five or fewer ingredients. This morning, I grabbed some leftover (already cooked) brown-rice fusilli noodles from the fridge, a handful of peas from the freezer and ran them both together under very hot water. Then, I warmed store-bought pesto (I like Buitoni) and tossed the peas and pasta in it. Lastly, I chopped some grape tomatoes and sprinkled it throughout the pasta. Lunch is done, and using just four ingredients: fusilli pasta, pesto, peas, and grape tomatoes. Yay! To turn this into dinner, all you’d have to do is grill some chicken or fish and serve  it alongside the pasta.

October 28, 2011

Lunch in Portugal – Part 2

Smoked salmon. It is everywhere in Portugal. They have it for breakfast and they have it for lunch. And by smoked I mean, think lox and bagels not cedar plank.

At breakfast, you’ll find it with some bread; at lunch, it’s typically served with cream cheese on a sandwich, with some greens and maybe a tomato. The best part is, S and C love smoked salmon. On the downside, it’s expensive stuff in the U.S.

But I’m glad we can add something new (and full of omega-3’s) to our lunch repertoire. Yesterday, the kids tried a smoked salmon pasta salad with an herb cream sauce, capers, cut-up grapes, croutons and chives. It was surprisingly decent, considering the strange cornucopia of ingredients. But if I were to try to re-create something similar in my kitchen, I’d either make the dish warm or whip together a vinaigrette for the salad. And croutons on top of a pasta salad is too carb-y for me, so I’d eliminate one of the two. Plus, I’d add some kind of vegetable. Cherry tomatoes are the first to come to mind.

Let me know if you come up with your own concoction.

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September 14, 2011

Leftover Pasta with Meat Sauce and Salad

It’s leftover day! Hooray! I sent S to school with some pasta and meat sauce with zucchini. And, we had some leftover Moroccan Chicken Salad from California Pizza Kitchen. The salad is chock full of goodies such as butternut squash, beets, dates, egg, avocado and toasted almonds. Together, the brown rice pasta and salad made for a complete lunch.

Whole Foods had some wonderful grass-fed ground beef on sale last week ($4.99/lb.!), and it was delicious in our pasta sauce. I also added some garlic, chopped onion, zucchini, oregano, basil and organic strained tomatoes from Bionaturae. Not quite as easy as a jar of pasta sauce, but almost. It tasted super fresh!Pasta with meat sauce and CPK's Moroccan Chicken Salad

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