Wednesday, September 16, 2009

Pasta and Salad

This Week's Photo


* Fettuccine with Fresh Parsley and Kalamata Olives
* Arugula Salad
* Nonfat Cottage Cheese
* Fresh Organic Strawberries

Preparation Notes

This fettuccine dish is simple to make, tastes great, and keeps well overnight. Prepare it for dinner in the evening, and then pack it for lunch the following day. Add a nice, crispy green salad and two side dishes, and you've got a delicious mid-day meal.

Boil the fettuccine per the instructions on the package. In a large bowl, prepare a sauce by combining extra virgin olive oil, fresh minced garlic, fresh chopped scallions, fresh chopped parsley, salt, and ground pepper. Add the pasta to the sauce and toss gently. Add some kalamata olives and feta cheese, and toss again.

Prepare an arugula salad by combining fresh arugula, dried cranberries, and sliced red onions. (Pack some Dijon vinaigrette dressing in the dip container on the side.)

Add a scoop of nonfat cottage cheese.

Add a handful of fresh organic strawberries.

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