I’m in desperate need of a good grocery shopping. The past two weekends I’ve been out of town and it’s thrown my whole schedule out of whack.
I have no fresh vegetables in the house, the few fruits in my basket are quickly approaching overripeness and my fridge is pretty much empty besides milk and eggs.
Time to hit the pantry stock!
Thankfully I had a London broil and a bag of broccoli in the freezer. Unfortunately, no potatoes, so I decided to make a quick pasta salad with the broccoli.
It was a hit! Well, sort of. I ended up making it a little too spicy for the kids. Both ate it without complaint but when they hit a red pepper flake, you should have seen their faces! Priceless. I wish I snapped a photo.
The Husband actually asked for seconds and said he liked the bit of heat the pepper flakes added. I did, too.
Here’s what I did…
- 4oz whole wheat rotini, uncooked
- 2 tbsp olive oil (28g)
- 1 tbsp minced garlic (I used the jarred stuff)
- 4 tbsp grated Parmesan cheese (20g)
- 1/4 tsp red pepper flakes
- 14 oz bag of frozen broccoli florets
Bring a pot of water to a boil and cook the pasta according to the package.
While waiting for the water to boil, whisk the oil, garlic, cheese and pepper flakes together in a large bowl.
Once the pasta is done, ad the frozen broccoli and remove from heat.
Let it sit just for a minute.
Drain the pasta and broccoli and add it to the bowl with the oil.
Top with the Parmesan cheese.
Chill for about an hour.
I served it alongside the London broil. It made such a great meal we have NO leftovers!
|Servings||Amt per Serving|
|4||Just over a cup|
|215||9g||5g||old: 4||new: 5|