Wednesday, December 4, 2013

baked pasta with arugula, tomatoes and carrots

This was a "use what you have meal." Carrots are a great vegetable to have on hand because they stay fresh for a long time and fresh or canned tomatoes can be used. You can easily sub in any veggies you have on hand, a can of beans, any protein and switch up the cheeses--ricotta would work great here.

At the end of a long week sometimes I just want something warm and easy to whip up--10 minutes of prep time and another 15 to cook.

baked pasta with arugula, tomatoes and carrots
2 cups of arugula, chopped
2 garlic cloves, minced
1 can diced tomatoes (or two fresh tomatoes, diced)
3 carrots, peeled and sliced
1 cup of pasta
6 oz of goat cheese
salt and pepper for seasoning
2 tbsp butter

  • preheat oven to 350
  • put up water to cook the pasta, once it comes to a boil add a generous amount of salt and pasta
  • preheat pan with butter, add carrots once butter starts to melt (I used my cast iron skillet so I could place it straight in the oven) and salt
  • cook carrots for about 5 minutes on their own, tossing occassionally
  • add tomatoes (drained), arugula, garlic and more salt and pepper
  • let all the veggies cook together for about 3 minutes, tossing together
  • under cook the paste to just below al dente--about 4 mins under cook time, add to pan
  • place goat cheese in pan, toss all ingredients together until incorporated and let bake in the oven for about 7 minutes

serves two

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