Spinach Pesto Pasta
If there was a gameshow where you had to speed-cook, I’d win. And I’d make this, because I’ve got it down. This meal came together in exactly 15 minutes from start to finish, and unlike on food network, I didn’t have any water pre-boiled or pots pre-heated. Contrary to the picture (no time to white balance) it wasn’t blue either.
The real trick to this was having a couple of the components pre-prepped. I’d made the remnants of my basil plant into pesto earlier in the week, and frozen it into cubes for later use, so I had that. I’d also made some seitan cutlets from V’con, which were tupperwared and in the fridge. The most time-consuming part of this was boiling the water for the pasta, which I actually dumped in before it hit a rolling boil in an attempt to save time. It worked though, so I stand behind it…
1 cube frozen pesto (or two tablespoons fresh)
2 seitan cutlets (V’con recipe) cut into strips
1 handful whole wheat spaghetti
6 sundried tomatoes, cut into strips
two handfuls baby spinach
1. Boil water for pasta. Place the pesto in a skillet over med heat, and allow to melt down, while adding sundried tomatoes and seitan strips.
2. Toss contents of skillet to coat, and cook until seitan becomes golden and crispy on the outside. Meanwhile, you should be able to add pasta to water.
3. Drain pasta, and toss with other ingredients, adding the baby spinach into the mix, It should wilt down a bit but not completely.
I’ve noticed that I’m craving pasta for lunch a lot lately, it may be because I do my cardio in the mornings and I simply work up a craving for carbs….at night when I normally do yoga I’m hungry, but I don’t need carbs necessarily, those dinners are more veggie/protein based. I do at least stick to the whole wheat pasta, which makes me feel slightly less guilty, and I’ve finally reached a point where I like the whole wheat kind better than standard white pasta, the nutty flavor grew on me…