Going green. And red and white.

Day 2 of my increase-fruits-and-vegetable-intake experiment. I’ve learned that eating fresh means more prep time, but I am blessed with the two greatest kids in the world, so while I chopped green beans and peeled potatoes, they got everything ready for trash day and did their homework.

Then, while I was at a Girl Scouts meeting with Em, B took it upon himself to do the laundry.

Seriously. Best kids ever. They totally get a pass for trying only one bite of this meal. They both voted to top their pasta with spaghetti sauce instead.

Very good meal. Easy to make and great for lunch leftovers the next day!

BASIL VEGETABLE LINGUINE??????????

  • 8 ounces green beans, cut into ¼-inch pieces
  • 8 ounces red-skinned new potatoes, peels and cut into ¼-inch pieces
  • 12 ounces dried linguine
  • 1 cup pesto (or less to taste)
  • Freshly ground black pepper, to taste
  • 6 ripe plum tomatoes, cut into ¼-inch dice
  • ½ cup slivered fresh basil leaves

Bring saucepan of lightly salter water to boil. Add the green beans and quick until just tender, about 1 minute. Using a skimmer, remove them from the pot to a colander. Rinse under cold water to stop the cooking. Drain, pat dry and set aside.

Add the potatoes to the boiling water and cook until just tender, about 2 minutes. Drain the potatoes in a colander and run under cold water to stop the cooking. Drain, pat dry and set aside.

Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until just tender, about 8 minutes. Drain the pasta well and place in a serving bowl. Add the pesto and toss well. Season with pepper.

Sprinkle the green beans, potatoes and tomatoes over the linguine and top with the slivered basil. Serve immediately, tossing the pasta at the table.

Recipe courtesy of Celebrate! By Sheila Lukins

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