
To kick it off, here’s our first easy weeknight meal recipe.
Pasta with roasted cauliflower, tomatoes & arugula.
You’ll need: cauliflower, garlic, tomatoes, arugula and pasta.
For our purposes, this was a meal for one. Just double the quantities to make it for two.
– Bowlful of cauliflower: Cut into small pieces, coat nicely in a good quality olive oil and with 1 clove garlic mixed in. Roast at 500 for a short amount of time, probably 10-15 minutes. Set aside.
– A generous handful of cherry tomatoes: Cut in half with a small coating of olive oil. Roast for a few short minutes – 3-5. Set aside.
– Arugula – a good sized amount. It gets smaller once it wilts.
– 1 serving size pasta – any kind you want.
Cook the pasta, drain the pasta. Then, add all ingredients back into the pot & mix together. If you’re pasta is still hot, your arugula will wilt nicely. If you roasted in advance, no worries, just add heat for a minute or two to heat everything up.
If you’re super hungry, add a protein, like turkey or vegetarian meatballs. You can add cheese, too!