Oddly enough, one of my biggest challenges in working from home is that I forget to eat. I can’t even believe that’s true (me, the human vacuum), but hours will go by and I’m so involved in what I’m doing, that I look up, and it’s 2:30pm. Beyond becoming very good at ignoring my grumbling stomach, I’m also finding that I don’t want to spend a ton of time cooking up anything elaborate, despite having the kitchen literally across the hall from me. I need quick, easy, nutritious. And if I do cook, I better have leftovers the next day!
Yesterday at around 1:30, the hunger pains were strong enough that I gave in and dragged myself away from the desk. A quick rummage through the fridge, and I threw together a warm pasta salad that had me re-thinking the not wanting to cook for lunch mentality. In the time it takes you to boil the water, you’ll be able to chop up the veggies, and while the pasta cooks, you can check in on emails and Twitter.
Mix it all together. And you’re done. Lunch in about 15 minutes. And, I have leftovers!
2-3 big servings
I named this very simple recipe ‘Tricolore” not after the typical tri-colored noodles, but the pretty mix of vegetables. You can substitute in whatever leafy greens or tomatoes you want.
1 10-oz box conchiglie (shell) pasta (I used this whole grain variety. Most boxed pastas are 1 lb, so use a little less if that’s the case for you!)
1/2 bunch lacinto kale, rinsed and chopped crosswise into thin ribbons
1/2 pint sungold (yellow) cherry tomatoes, rinsed and halved
1 red bell pepper, medium diced
2 oz goat cheese
juice of 1 lemon
2-3 tbsp extra virgin olive oil
–kosher salt and freshly ground black pepper
Bring a large pot of salted water to a rolling boil. While the water comes to a boil, prep all the veggies and put them in a large bowl. Add the pasta and cook according to package directions. Once the pasta is ready, carefully ladle a half a cup or so of the pasta water into another little bowl. Quickly drain the pasta in a colander, but do not shake it. You want to retain some of the pasta water that’s gathered in the shells. Pour the hot pasta over the veggies. Crumble in the goat cheese, and pour in the lemon juice and olive oil. Season with salt and pepper. Stir to combine. The heat of the pasta will melt the goat cheese and give you a loose sauce. If you want the sauce thinner, add some of the residual pasta water. Serve warm and enjoy!