In my ongoing quest to eat more at home, I have started to make gluten-free pasta or brown rice in bulk so that I can easily make dinner whenever I get home. Working through the dinner hour several nights a week poses dinner time challenges, and while I love Chipotle, it is much cheaper to eat at home.
Cooked gluten-free pasta will stay good in the refrigerator for 5-7 days. I don’t add sauce or anything else until I am ready to make each specific meal. By making the pasta in advance I am not only making it simple for me to prepare my meal once I get home, but for the kids to help themselves. Once I am ready to cook, I heat the cooked pasta for a short time in the microwave to take the chill off. Now I am ready to get down to business.
Quick Veggie Alfredo
- Cooked gluten-free pasta, slightly warmed up
- Grape tomatoes
- Fresh spinach
- Extra virgin olive oil
- Frozen peas
- Alfredo sauce (I use Ragu Classic)
- Parmesan cheese
1. Pour a small amount of olive oil into a large sauté pan and heat. Toss in fresh grape tomatoes and cook over med heat until they start to burst.
2. Add handfuls of frozen peas and spinach to fill the pan and cooked until wilted.
3. If the veggie mixture is too much for one serving, remove the extra from the pan, leaving enough for one serving. Add pasta and enough Alfredo to mix into lightly coat everything.
4. Heat through and serve. Sprinkle with parmesan cheese.