Monday, January 10, 2011

Jet Lag Pasta

After a long transatlantic flight with food that generally lacks in flavor and basic nutrition (US Airways was a particularly bad offender in this on my most recent journey), all you want is a good, fresh, nutritious meal that's not too difficult to prepare. This is what I made on my first day back in Paris, and loved it for helping me to re-bond with my kitchen after being away and revising my palate after plane food.



Jet Lag Pasta


Ingredients
1 courgette, sliced into thin rounds
1 small onion, diced
fresh spinach
1 can diced tomatoes
1 handful of cappelini pasta
1 tbl olive oil
1 small garlic clove, smushed and diced
1 small piece of fresh mozzarella


Directions

1. Boil water for pasta.
2. Saute garlic in olive oil and then add onions.
3. Once the onions start to soften add zucchini rounds.
4. Once the zucchini starts to soften, add spinach and cook until softened and darker in color.
5. Put cappelini in boiling water for 3 minutes and then drain.
6. Add tomatoes and cook until heated through.
7. On plate put zucchini mixture on top of pasta and then top with small diced pieces of fresh mozarella.
Enjoy!

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