Description
A comforting but light 10 minute pasta lunch made with olive oil, lemon, and quick veggies. Warm, filling, and perfect for busy workdays without heavy sauces.
Ingredients
6 oz fast-cooking pasta (penne, fusilli, farfalle, or thin spaghetti)
1 tbsp olive oil
1 tbsp fresh lemon juice
1/2 cup cherry tomatoes, halved
1 cup spinach or arugula
Salt and black pepper, to taste
Optional: 2 tbsp grated Parmesan or nutritional yeast
Optional: 1 tsp dried Italian herbs or garlic powder
Optional: 1/4 cup canned chickpeas or pre-cooked chicken for extra protein
Instructions
1. Bring a pot of salted water to a boil and cook pasta according to package directions.
2. While pasta cooks, halve tomatoes and prep greens.
3. Reserve 2 tbsp pasta water, then drain pasta.
4. Return pasta to the pot (or a bowl). Add olive oil, lemon juice, salt, pepper, and optional herbs/garlic powder.
5. Toss in tomatoes and greens while pasta is still warm. Add a splash of reserved pasta water if needed.
6. Top with Parmesan or nutritional yeast if using, then serve warm or at room temperature.
Notes
Keep it fast by choosing thin spaghetti or short pasta that cooks in 8–10 minutes.
No-cook “sauce” ideas: stir in 1–2 tbsp pesto, hummus, or a spoon of ricotta after draining.
For work lunches, cool slightly before sealing in a container. Eats well warm or room temperature.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 5mg