Following up on the roasted veggie post, here’s a quick meal to showcase the leftovers. I do this kind of thing like second nature, so I’m going to encourage you to experiment in your kitchen using this template.
Roasted veggies (1/2 cup per serving)
Cracked black pepper
Cheese (Parmesan or Pecorino Romano)
If the veggies have been sitting in the fridge, heat oven to 350 degrees and place leftovers on a lined cookie sheet. Warm them for about 10 minutes. You can also reheat them for a few minutes in a pan sprayed with olive oil (or Pam) or on top of your panini grill.
Meanwhile, prepare thin whole wheat pasta according to package directions. Set aside. You can drain the noodles if you want, but reserve at least 1 Tbsp. of pasta water per each bowl.
For this kind of casual meal, I like to prepare everything in individual bowls. In each bowl, mix 1 Tbsp good Italian cheese (Pecorino Romano is great) with 1tsp. olive oil, salt and pepper to taste. Add a serving of pasta, 1 Tbsp. water and veggies, mix to blend. Top with cheese and pepper.
For those of you about to wail, “But my kids won’t eat that!,” here’s what you do: Make the pasta for them and douse it with their favorite tomato sauce. It is a veggie. Give them a decent side veggie–raw or cooked– or a salad and call it meal. No pressure.
Everyone gets a healthy, nutritious dinner and they’ll learn more from your veg-eating leadership than any nagging.
Oh, and in case you’re wondering, there is a third recipe in this series. Stay tuned…