Spinach & Chive Linguine Pasta

Topped with Parmesan Cheese. Looked a little simple, so added...

Tomatoes!
Okay, so it still looks pretty simple. But I think the tomatoes add an extra little something something! If anything, it adds color to the otherwise all-green ensemble. The reason why it's mainly pasta (and carbs) is because I'm carbo-loading for a race tomorrow!
Ingredients:

• Spinach & chive linguine pasta 
• Parmesan cheese
• Pinch of salt
• Tomatoes
  
  

Directions:

1. Boil water in a pot and add a pinch of salt in the water.
2. Pour in the pasta when the water is steaming.
3. Continue to stir every minute or so.
4. Cook until al dente, and drain the water.
5. Add parmesan cheese and tomatoes.

Done!

FYI: I've heard you can make your own spinach pasta. One day, I will attempt to do that! :)

Farfalle "Bow-Tie" Pasta in Miso Ginger Soup

Farfalle "Bow-Tie" Pasta in Miso Ginger Soup And a Thorny Pink Rose

Ingredients:

• Farfalle "Bow-Tie" Pasta (from Trader Joe's)
• Miso Ginger Broth (from Trader Joe's)
• Chopped Baby Carrots
• Bok Choy
• Cherry Tomatoes (halves)
• Seasonings: chopped dried onions, grounded garlic, pinch of salt

Made this after having a runny nose (from allergies) this week! It was yummy and I definitely helped myself with seconds and thirds (and fourths). :) I decided to go with the pink floral mat this time because I wanted something to match and compliment the pink rose!

Baked Cheese Penne Pasta

 

Baked Cheese Penne Pasta

Ingredients:

• Organic Gluten-Free Penne Pasta
• 1 Egg
• Grated Parmesan Cheese
• Parsley Flakes
• Almond Milk

Directions:

1. Cook penne pasta.
2. Preheat oven to 350F.
3. Combine egg, parmesan, and almond milk on a skillet over medium heat. Stir continuously.
4. Once the sauce is done, mix it thoroughly with the pasta.
5. Put the pasta in two ceramic ramekins (and the rest in a loaf pan) and bake for ~10 minutes.
6. Once done, garnish with parsley flakes.

Tips:

• Mix the sauce and pasta together! If you only put it on top, the middle and bottom pasta layers won't have any sauce or flavor. And it will result in very plain tasting pasta.
• Don't overbake! (>30 min)
• Overbaking will make the outer pasta layers hard and almost inedible. 
• The pasta I am using is made of organic amaranth, corn, brown rice, and quinoa.

Avocado Pasta & Baked Egg in Avocado

Avocado Pasta & Baked Egg in Avocado

Ingredients:

• 1 Ripe Avocado
• 1 Egg
• Cooked Pasta
• Chopped Parsley
• Dried Onion Flakes

Directions:

1. Slice the avocado in half.
2. Using the first half of the avocado, crack an egg on top and put it in the oven at 425F for 15 minutes, or until the egg is fully cooked.
3. Season the baked egg.
4. With the second half of the avocado, scoop and mash it over with cooked pasta.
5. Sprinkle with parsley and onion flakes.

Tips:

• You can use a toothpick to check if the egg is done.