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Last minute lunch

January 25, 2010

With two wacky schedules, meal planning can sometimes fall short.  Monday morning I had leftovers for myself, but nothing for E.  What do you do when you’ve got to have a lunch to-go ready in half an hour?  Pasta’s pretty quick, but can be boring.  Jazz it up with lemony lightness and Pecorino romano.  Make it a full meal with canned bean (or frozen cooked beans) and a fresh or frozen veggie.

last minute lunch

rotini, cannellini and green beans

  • ½ box rotini, boiled until al dente
  • 1 can cannellini beans, drained & rinsed
  • ½ Cup frozen French cut green beans
  • juice from ¼ lemon (or to taste)
  • 1-2 Tbs butter
  • fresh grated Pecorino romano
  • salt to taste

Combine cooked & drained noodles with beans; add butter, stir until melted.  Add green beans, still frozen (the heat from the noodles will thaw them and any left still frozen will be thawed completely by lunch time–even in the fridge.  Sprinkle in the lemon juice and grate the Pecorino into the pasta.  Stir to combine.  Taste.  Add more lemon/cheese/salt as needed.  Pack up and send off with fresh fruit for dessert or afternoon snack.

Makes enough for 2 generous lunches.

Bonus points: make extra for later meals this week!

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