When I was a wee lass, my only requirement for a meal was that it had to consist of mostly white food. In retrospect, I’m sure my monochromatic diet was at least partially responsible for my infamous mood swings that caused my mom to carry around a banana — the EpiPen of people allergic to sanity when they’re hungry — in her purse that she could force-feed me when I got nasty. Carbohydrates have a tendency to suddenly and unexpectedly abandon the bodies of 12-year-olds with overactive metabolisms.
As a wee adult, my palate has somewhat expanded and my idea of what makes something worth eating has certainly changed. Pasta is still my go-to food, but now I like decorating it with more than just butter and salt.
For the sake of my stomach and my relationships, anything I cook for dinner has to:
- Take less than 20 minutes to make
- Use less than two pots or pans that require cleaning afterward
- Have something green in it
- Keep me full for at least an hour
- Primarily come from somewhere other than a box
- Taste good the next day
This pasta bowl satisfies all six of my conditions and is deliciously springy. My recipe is enough for one person, but it’s stupid easy to double or triple or just make for everyone you know.