Lunch box today is something Italian. It's whole wheat Pasta with roasted cherry tomato, loads of Broccoli, spiced green and black olives, little cheese and to flavor herbs from my little garden is for lunch.
LUNCH BOX: WHOLE WHEAT PASTA WITH ROASTED CHERRY TOMATO AND BROCCOLI!
SNACK BOX: GREEN GRAPES AND ORANGE!
RECIPE FOR
WHOLE WHEAT PASTA AND ROASTED CHERRY TOMATO
Ingredients :
Whole wheat Pasta - 400 gm (You can use White as well )
Cherry tomato - 10 oz. ( small box)
Broccoli - 1 (chop to small florets)
Garlic - 5 pods very finely chopped
Chili flakes - 1 tsp ( increase if you want more heat)
Olives - both green and black 10 to 12 olives ( I used spiced olives , halved)
Parmigiano reggiano - 1/4 cup grated ( can add more if you want)
Olive oil - 2 tbsp
Salt as needed
Basil - 15 leaves
Parsley - few
Method :
1. Preheat the oven to 450f, Foil the baking sheet add the cherry tomato drizzle olive oil, little salt and put it in the oven for 10 to 15 min until all the tomato bursts and oozes juice. Then turn the oven to broil mode for just 3 to 4 minutes until u see slight dark brown spots in the tomato. Remove from the oven and keep it aside.
2. Cook pasta al dente, at the end of cooking time add the washed broccoli florets in the same water along with the pasta water just for 2 to 3 minute. Now drain both pasta and the florets reserving small ladle full of pasta water.
3. Parallely heat the pan add Olive oil, add finely chopped garlic followed by chili flakes.
4. When the garlic is cooked, keep it in the low flame, and add the tomato along with the juice it oozed, sauté couple of times (not much).
5. Now add the cooked pasta along with the reserved water, olives, basil give a nice toss until everything is blended well (Don't sauté for long time in the flame then it makes pasta harder). Now switch of the flame immediately, add grated cheese, mix well and garnish with Parsley.
Cool and pack for lunch box.
Cherry tomato - 10 oz. ( small box)
Broccoli - 1 (chop to small florets)
Garlic - 5 pods very finely chopped
Chili flakes - 1 tsp ( increase if you want more heat)
Olives - both green and black 10 to 12 olives ( I used spiced olives , halved)
Parmigiano reggiano - 1/4 cup grated ( can add more if you want)
Olive oil - 2 tbsp
Salt as needed
Basil - 15 leaves
Parsley - few
Method :
1. Preheat the oven to 450f, Foil the baking sheet add the cherry tomato drizzle olive oil, little salt and put it in the oven for 10 to 15 min until all the tomato bursts and oozes juice. Then turn the oven to broil mode for just 3 to 4 minutes until u see slight dark brown spots in the tomato. Remove from the oven and keep it aside.
2. Cook pasta al dente, at the end of cooking time add the washed broccoli florets in the same water along with the pasta water just for 2 to 3 minute. Now drain both pasta and the florets reserving small ladle full of pasta water.
3. Parallely heat the pan add Olive oil, add finely chopped garlic followed by chili flakes.
4. When the garlic is cooked, keep it in the low flame, and add the tomato along with the juice it oozed, sauté couple of times (not much).
5. Now add the cooked pasta along with the reserved water, olives, basil give a nice toss until everything is blended well (Don't sauté for long time in the flame then it makes pasta harder). Now switch of the flame immediately, add grated cheese, mix well and garnish with Parsley.
Cool and pack for lunch box.
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