Lunch during the weekdays are usually forgotten or rushed. It's rather simple. Plan ahead. The night before just make a double batch for dinner, and save the leftovers for lunch. It's rather anti-social eating leftovers at your desk everyday but if you aim to eat homemade twice a week thats better than the processed sandwiches, salads and other food stuff you tend to grab in a hurry. This is a delicious recipe, so simple and so lovely. It even tastes better the day after.
Enjoy!
Ingredients:
Serves 1 -2
1 Cup Gluten Free Pasta
1 Tsp Virgin Coconut Oil
1 Zucchini, Finely chopped
1 Carrot, Finely chopped
1/2 Red Onion
Handful Chopped Chives
Himalayan Pink Salt ( to taste )
25 g Goats Cheese
1 Tsp Apple Cider Vinegar
Optional: Parmesan to Garnish.
Method:
Lightly heat the coconut oil in a large frying pan. Add the carrots, zucchini and onion. Cook till soft, and add the chives, vinegar and crumble in the goats cheese. Let sit for a few minutes on low heat. Stir occasionally.
Bring a pan of water to boil and cook the pasta for 8 mins. Drain and rinse well.
No oil needed, just add the vegetables to the pasta and serve immediately. Add Parmesan should you wish.
Alternatively you can use quinoa instead of pasta if you are avoiding starch-rich foods. Brown Rice Pasta is a great alternative to ordinary wheat pasta, it doesn't leave you feeling heavy and bloated afterwards. However, with everything, if you eat too much even gluten free pasta, will make you feel bloated so watch your portions and ingredients carefully.
a little bowl of heavenly simple pasta
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