Carrot Ginger Pasta Salad
This can be served cold or re-heated!
A few weeks ago, I was complaining about the ways in which the COVID stay-at-home orders have impacted my ability to live my life - mainly, the difficulties in grocery shopping and meal planning. Meat shortages, fear over being in public and the absence of toilet paper in grocery stores, all seem kind of small now in the wake of the murder of George Floyd and the following protests. I now sit here watching the conversation led by Oprah, “Where Do We Go From Here?”, and I will continue to further my own understanding of racism and what I can do through research, reading, and having the difficult conversations. I will also continue to share resources through social media and directly with friends. For now, those are the actions I can take; as I learn more, I vow to do more. I encourage you to do the same.
However, the difficulties in grocery shopping have not gone away - they just feel less important now. I’m embracing the use of non-perishables in my cooking this week, because they signify how lucky I am to have been able to safely get to a grocery store and stock up on the groceries I may need in the future. My first lunch recipe, this carrot ginger pasta, is made almost exclusively with non-perishables.
Ingredients
3.5 cups pasta of choice
10 oz frozen peas
12 oz frozen broccoli
1 can carrot ginger soup (Cambell’s makes a delicious one)
4 links chicken sausage
While this isn’t a non-perishable ingredient, these usually last about a month in the fridge
Salt and pepper to taste
Instructions
Bring a large pot of salted water to a boil (at least 6 cups).
Preheat oven to 375F.
Cut chicken sausage links into slices about 1/2 inch thick.
Cook frozen peas and broccoli according to package instructions (this is easiest if you have steamer bags of the frozen veggies).
When water comes to a boil, add pasta and cook (stirring occasionally) about 7-8 minutes until al dente. Drain and add to a large bowl.
When oven is preheated, add chicken sausage and cook about 8 minutes until browned and slightly crispy.
When everything is cooked, toss together in a bowl. Add carrot ginger soup, salt and pepper. Toss to combine.
This should make about 8 lunches (for Ben and I both eating it, it lasted 4 lunches).
