What works well for a quick lunch at my desk while I try to dig down underneath all the crap, pardon me, to find my novel file? Ramen with Brussel sprouts and fresh green beans. I'll have to remember that this would also be an easy fix for a work lunch, whether I made the pasta at home or after I got to work.
Check out Ruth's round-up at Once Upon a Feast for all the delicious pasta meals made this week that keep us all inspired to combine pasta with fresh, colorful, healthy ingredients.
Ramen with Brussel Sprouts and Fresh Green Beans
by Glenna Anderson Muse
Fill 2 small saucepans with water, one for the ramen and one to blanch the vegetables.
In the pan for the vegetables add 1 tbsp of Vegetarian Soup base, Better than Boullion is the brand I use.
When boiling, drop in a handful of fresh green beans and several Brussel sprouts cleaned and quartered. Cook for one minute until colors are bright green but veggies aren't mushy. Remove with a slotted spoon and set aside.
In the meanwhile, cook a creamy (my preference) ramen package according to directions.
Ladle veggies over the noodles and liberally cover in fresh ground black pepper.
Eating instructions: Since I'm on my new year's diet, I have some special eating instructions. I ate all of the veggies off the top since I know Gene won't, ate about 1/3 of the ramen, and then passed the bowl over for him to finish. That way neither one of us takes a huge calorie hit but we both enjoy it.