The manfriend doesn’t spend much time in the kitchen. Apart from a morning smoothie or heating up a can of soup in an emergency, I do all the cooking. I love puttering around the kitchen, playing with new ingredients, climbing on the counters to reach the top shelf, and making him wait while I take photo after photo of the finished product before we can dig in. He has a long list of excuses why he doesn’t cook, but it’s never been an issue.
Until I started traveling for work, leaving him to fend for himself. So a few nights ago while I was getting everything ready for my trip to Greece, he asked if I’d heard of a small chain of cafeteria-type restaurants in the corporate parts of town. I had, and I’d eaten there a few times. They’ve branded themselves as being a healthy option, although when you look into their ingredients lists and nutritional information they’ve got nothing on homemade. Still, there are worse options out there.
Anyway, it turns out they do a meals-on-wheels service. And, it turns out, the manfriend thinks this is a brilliant idea for while I’m away.
I disagree. While he’s going to go ahead and do it anyway, I would struggle to justify the extra cost for something that isn’t as tasty or healthy as something I could make myself – or, more importantly, something he could make himself – with very little effort. This twenty-minute pasta is a great example.
Farmers’ Market Linguine
One box of whole-wheat linguine or other pasta
A few tomatoes (I used a mix of heirloom and cherry)
Two tablespoons olive oil
Two cloves garlic, finely chopped or pressed
Half cup seasoned tomato sauce
A few basil leaves, finely chopped
Salt and pepper, to taste
Prepare the pasta as per directions on the box.
Cut the tomatoes and zucchinis into large chunks. Set aside.
Drain the pasta. In the pot from the pasta, add olive oil and garlic and saute for about a minute.
Add the remaining ingredients. Cook for a few minutes to heat through the zucchini and tomatoes.
Add the pasta back into the pot, and stir until mixed.