Wednesday, January 27, 2010

Saturday morning breakfast

Last Saturday, I cooked pasta for the kids. I put in lots of vegetables because I figure once everything is boiled and mixed and cheesed (yes, I just invented the word), they won't know veges from Adam.

Warning: You will be shocked at how easy it is to cook this nutritious pasta, and how little time it takes.

Warning no. 2: You may be ridden with guilt for not thinking about it, so I shall graciously grant you full permission to use it on your kids.

Warning no.3: You may feel the sudden urge to cook. By all means, go ahead.

I cut broccoli, cauliflower, peppers and tomatoes into bite-sizes. Actually, Lauren's bite sizes. Youngest baby trumps older kids. Aren't the colours nice?

Cook the broccoli and cauliflower in boiling water until tender. Scoop them out and use the same water to boil two handfuls of pasta.

In the saucepan goes a spoonful of olive oil and a clove of garlic (minced). Once that is frying nicely, put in the medley of vegetables, including the cooked cauliflower and broccoli. Stir them until the tomatoes are disintegrated (all that lycopene!) By this time, the pasta should be cooked. drain that and add it to the vegetables and cook them all together for about one minute. Mix in a teaspoon of cream cheese and a handful of grated cheese.

Once the cheese has melted, turn pasta onto a plate and garnish with parsley, wheat germ, sesame seeds and strips of shredded chicken.

The beauty about pasta is you can pretty much add anything you have on hand.

This dish, I must say, was a hit!

Total time spent: 10 minutes.

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