Tuesday, December 17, 2013

What Mama's Cooking: Two Different But The Same Pasta Dishes

What? I'll guess you want an explanation! We like healthy, great tasting food and I work a full day and commute almost an hour each way. I simplify my life by building different dishes with the same major ingredients so I can make one effort and have leftovers but non-leftovers, too. These are two examples.

First steam broccoli, cauliflower, peas, and pearl onions until they are crisp-tender. You can use fresh or frozen and as little or as much as you like. As you steam each vegetable place it in a large bowl then gently mix them, adding salt and pepper to taste.

For one meal you can add cannellini beans which are white kidney beans, red pepper flakes, pesto, and pasta. I used my husband's favorite fusilli, but since I only eat whole grains I had a dish of the veggie and bean mix before the pasta was added.

For the second dish I made lasagne using whole wheat lasagne noodles. You don't even need to precook them. So, using sauce that Molly and I canned this past summer I poured a bit into my baking dish to moisten the bottom, put down a layer of noodles then dollops of ricotta and some shreds of mozzarella (use vegan or dairy cheeses). Next add a layer of the veggies then more sauce. I repeated another series of a layer of pasta then cheese to sauce but put the broken pasta as the final pasta layer. Add more sauce. Then I baked it at 350 for about 45 minutes.

We had lasagne then leftover lasagne. Then I froze the rest and we enjoyed it again weeks later. Count the meals; for one evening of steaming mucho veggies we had five healthy and delicious meals in minutes.

xx Mama and Molly