Things are looking up around here!
- I made some scones (stay tuned for the review!) and I can smell them baking. This cold is whipped.
- Little K went in for a weight check today and he went up two percentage points to the 6th percentile in weight and seven percentage points to the 25th percentile in height! My tall, skinny baby is gonna look like his daddy!
- Spring is coming. Know how I know? Today when I let the dogs out, instead of walking to the edge of the deck, seeing the snow and running back to
jumpthrow themselves on the door until I let them back in, they did their business and then proceeded to lay down on the deck and sun themselves.
A couple of days ago, I wasn’t feeling so optimistic and wanted a quick meal to fill our bellies, but I had no energy to give to the prep. I also had nothing on hand. I found this recipe using pasta, a can of tuna, some red pepper flakes, and a lemon. Perfect.
This was a pretty good recipe for what it was: something I could throw together quick, using just the ingredients I have in my pantry. The flavor was pretty subtle, but it was healthy and fresh. (Recipe here, from Real Simple.)
Ease to Prepare:
Very little effort goes into this recipe – which was perfect for me this week! I used spaghetti instead of linguine and didn’t even bother with the parsley (I used a little dried parsley since that’s all I had). It was a fast meal that you can make with one eye trained on the Simpsons episode on your TV and the other on your glass of wine. I took one star simply because you have to zest a lemon. I hate zesting.
Great instructions, very thorough. Gold star just for writing it right into the recipe that you can reuse the same pot as you cook the pasta. I do think the instructions should explicitly state not to drain the tuna – since most people just automatically do that. In this recipe the flavor-infused oil that the tuna was packed in is very important!
E didn’t love this one. I thought it was pretty good, though a very subtle and quiet flavor. The red pepper is so so important though, without that punch this would be duller than a butter knife. We ended up adding some grated Parmesan on top and that gave it a bit of a boost, though it took away some health points. To be fair, I didn’t have the tuna packed in oil – just the kind in water, so I think we lost some flavor there. It does have a nice lemon flavor in the background, but I would have added in some spinach, baby tomatoes, or maybe a little more of the red pepper flake.
Because you reuse the pasta pot to prepare the sauce, this really is a one-pot meal. Love. Again with that damn lemon zesting though. Cleaning that thing is a pain.
Know what I love though? My garlic chopper. Love at first roll. Remember when you were a kid and you’d play with your toy cars and say, “vroom! vroom!” Yeah, I do that every time I make something with garlic. (Now you get why I like garlic so much, eh?) Basically you put your peeled clove(s) of garlic in this thing, roll it across the countertop a few times, and presto alla kazam you have finely diced garlic. If you don’t have one, get one. Release your inner child.
Nothing at all expensive and uses ingredients I expect most everyone has in their pantry. A great weeknight meal for when you want something yummy, fast, and with little effort!
How do you prepare your garlic? By hand, with a press, or does your garlic chopper go vroom like mine?