Sunday, April 18, 2010

No-Idea-What-To-Make Pasta

Like I said yesterday, I didn't have a plan when I went grocery shopping, so once again I just threw some things together for dinner. This time I made gluten-free rice pasta and veggies. I sautéed shallots and arugula with a can of chopped tomatoes and a can of white beans and then added some chopped olives.

I think arugula is an underused veggie. Believe it or not, it is a really good source of protein and calcium! It is also high in vitamins B6, A, C and K as well as folate, iron, magnesium, potassium, zinc, copper, phosphorus and manganese. It does have a bit of a bitter taste, but I've found that a little lemon juice usually takes the bite out of it.

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