Lunchington. Mini Meal.

Turkeys in a blanket, with a fresh pasta salad. Lunchtime. Answered.

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REAL Lunch: Gemelli Pasta w. Garlic Marinara

Gemelli Pasta

4 c. Gemelli Pasta
4 cloves of garlic, minced
1 tsp basil, shredded fresh or dry
3 c. of fresh Marinara
1 TBsp Olive Oil
1/4 tsp salt
Mozzarella Cheese *optional

Set a pot of salted water to boil on high heat.

Meanwhile, in a medium sauce pan, quickly saute (1 min) the minced garlic and basil in Olive Oil over medium-low heat – taking care not to burn or brown the garlic, that will make it bitter. Add the Marinara to the garlic, oil and basil and lower the heat to low.  Stir well and cook for 12 – 15 minutes.

Check your salted water — when you have a rolling boil, add the Gemelli, stir to prevent sticking and cook until al dente (about 15 mins).

Drain the cooked pasta,

For packing to-go, scoop about 1 c. of pasta per container and top with 3-4 TBsp of Marinara, a few shreds of cheese or fresh herbs.

For dining-in, plate pasta and sauce — serve with crusty Italian Bread, that you can make ahead of time (like, the Sunday before) and a quick Romaine, Carrot and Tomato salad.

Delicious,

AND p.s. – you just got 4 servings of Vegetables in one meal!

Little Hands and Eggplant Parm

Two beautiful eggplants from Larriland Farm ($1.49), 1 can of whole tomato in juice ($.87), freshly grated Parmesan cheese ($2.17), a can of breadcrumbs ($1.18), a box of linguine pasta and 30 minutes in a 375 F degree oven give you this yum-tastic creation.  Serves ~ 8 

Eggplant Parm

Eggplant Parm