I cooked a tiny portion of angel hair pasta, about the thickness of a finger when dry, that much, and tossed with spring greens after rinsing it cold. Added about 2 ounces of leftover grilled beef, 4 grilled asparagus chopped up, 1 roma tomato sliced, thin sliced white onion, a small nub of cheddar grated, salt, pepper, vinegar and olive oil, tossed with a poached medium egg that I cooked in the leftover pasta water.
The grill flavor and spices from the veg and steak blend with the vinegar and oil so perfectly, and a runny poached egg always brings the party.
This was another super satisfying and and fairly well rounded healthy feast, a new way to combine some of my favorite things on the cheap.
No comments:
Post a Comment