Today's lunch is inspired by the pasta fresca at Noodles & Company. I had their pasta every week when I was pregnant with my daughter. I think that's the reason she loves tomatoes so much!
Two slices red onion cut in half, handful of grape tomatoes; halved, italian seasoning, red pepper flakes, (not pictured are some cavatapi pasta cooking per package directions and some EVOO in a small skillet over med. heat.
shredded paremesan cheese
When the oil is fragrant and shimmery, add the onions and tomatoes, allow them to saute and begin to get soft
Sprinkle on the italian seasoning and red pepper flakes - to taste- and stir.
Add cooked pasta and allow oil and veggies to coat the pasta - reserve a tiny bit of the pasta water
Transfer pasta to bowl and add the cheese. Here you can add a bit of the pasta water to help make a bit of a sauce to coat the pasta. Make sure to not add it to the top of the cheese (pour it around the edge) or to add the cheese to the hot skillet - you'll end up with a cheese ball that is the consistency of bubble gum...not so appetizing.
Stir and enjoy!
And if you are like me, take a picture of it to text to your husband and taunt him with your fabulous lunch ;)
