Lazy Tuesday Pasta

We’re just coming off of a four-day weekend and although they are always a welcomed relief from our hectic schedules, the day after when things have to get back to normal seems to draggg by. Sort of like our bodies and minds are putting the brakes on and yelling, “No,I’m not ready to get back into the regular swing of things just yet!”  My whole day has been like that. Plus, it’s cold outside and I walked the dogs 4 miles in a windy snowstorm which quite frankly, sucked the life right out of me.

I spent the remainder of the day forcing myself to clean house and then sat on the couch and consumed an entire Big Hunk (yes, they are dairy-free & gluten-free) while reading my new book, “The Proper Care and Maintenance of Friendship” by Lisa Verge Higgins.

Now it’s coming around to dinner time and I am just as lazy as I was earlier today. Rather than scrambling eggs or making sandwiches, also very easy for a day like this, I believe that lazy, cold days are perfect for pasta. If I’m lucky, I’ll even be able to eat it without looking and continue to read my book.

Lazy Tuesday Pasta

About 20 minutes start to finish. Feeds 2 people.

About 1/2 Package Tinkyada Spinach Spaghetti Style Pasta

2 Tbsp. of Garlic Olive oil, plus more for drizzling

1/2 Sweet Onion, sliced thinly

1/2 Large Red Bell, sliced thinly

3 Sun Dried Tomato Halves, chopped, about 2 Tbsp.

1 Tbsp. Fresh Garlic, chopped or 1 1/2 Tbsp. organic chopped garlic in the jar (love it!)

1 1/2 Tbsp. Fresh Basil, chopped

1 1/2 Tbsp. Fresh Oregano, chopped

(I also added 1/2 of a grilled chicken breast because I had it left over in the fridge.)

1 or 2 Grinds of Sea Salt

A Few Drizzles of Garlic Olive Oil & Balsamic Vinegar

Fresh Parsley to Finish

Fill a medium pot with water and about 2 tsp. Sea Salt. Bring to a boil. While you’re waiting for the water to boil, slice and chop vegetables, herbs, and garlic. Once the water begins to boil, add pasta and cook for 15 minutes (I always follow the package directions for gluten-free pasta.)  Drain and rinse, set aside until vegetables are done. It won’t take long, the pasta was still hot when I plated everything.

While the pasta is cooking, pour 2 Tbsp. of Garlic Olive Oil in a large skillet and heat on medium to medium  high. Add onions and peppers and saute until onions are almost translucent. Add sun-dried tomatoes, garlic, basil, oregano, and chicken breast. Continue sautéing until herbs have wilted and tomatoes and chicken are heated through. Season with 1 or 2 grinds of sea salt and plate. Once plated, drizzle lightly with garlic olive oil and balsamic vinegar.