I decided to go a little less traditional with my pasta dinner and hope for the best. (Let's face it, my family isn't always on board with non-traditional meals.) I took my inspiration from a recipe that I saw in the March issue of Cooking Light magazine. I wanted a simple pasta dish that would be delicious even at room temperature. This pasta dish has all the essentials of a pre-game meal: carbohydrates, vegetables, protein and lots of fresh flavor.
Grape Tomato and Basil Pasta
1/2 pound whole grain penne pasta
1 teaspoon olive oil
crushed red pepper flakes
1 garlic clove, minced
1 cup grape tomatoes, halved
1/4 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup spinach, chopped
1/2 cup torn basil leaves, chopped
1/4 cup parmesan cheese
Cook pasta according to package directions. Reserve 1/2 cup pasta water. Drain.
Heat oil in skillet. Add garlic and red pepper.
Add tomatoes, broth, salt and pepper. Cook until tomatoes soften.
Add pasta and reserved water. Cook 2 minutes.
Stir in basil and spinach.
Top with cheese.
I packed mine up into some portable containers and off to the game I went.
After all the preparation, the baseball game ended up being cancelled and we ate the pasta at home anyway.
As for Courtney's first varsity soccer game - they won!