- INGREDIENTS:
- 1 cup of uncooked pasta noodles (either use regular pasta, whole grain, or lentil based pasta)
- Water
- Frozen veggie mix or steamable fresh vegetables (I have mushrooms, broccoli, zucchini, and green beans in this dish, but you can put any veggies in this one)
- Pasta sauce – I used arrabiata sauce
- Red pepper flakes
- Salt
- Ricotta or mozzarella cheese
- DIRECTIONS:
- Cook your veggies according to the package, and set aside
- Cook your pasta choice according to the box OR microwave your pasta (directions below)
- Put 1 cup of pasta and 1 cup of water with a dash of salt in a microwavable bowl
- Microwave for 2 minutes, stir, and repeat for 6-8 minutes total (3-4 times stirring!)
- Drain any excess water, add your cooked veggies, sauce, and top with your choice of cheese and toppings! I microwave again for 30 sections to ensure the whole dish is warm and the cheese melts a little bit.
- TIPS: If your pasta isn’t cooked all the way, cook for an additional 2 minutes and stir. If you have a stovetop, you can make this dish the traditional way.
- Pros: I used lentil pasta for this, and it has a different texture than normal pasta, but has WAY more protein and less sugar. With sauce and veggies, it was tough for me to notice the difference. This meal is veggie packed and quick! I prefer this to noodles in a cup that come with lots of sodium and processed sugar. Making it yourself makes sure you control your nutrient intake!
- Cons: If microwaving, it is tough to make a large portion of pasta for meal prep. I also have had my pasta water boil over on me in the microwave before, but minimize that by using a big enough bowl, and stirring frequently!
Veggie Pasta
Cooking in Clerkship 