What are you eating for lunch today? Or dinner? I’m serious–tell me. I don’t want to hear that you’re skipping the meal because you’re on deadline and don’t have time. We all have time, even if just a few minutes while waiting for the computer to restart or while giving ourselves a 15- or 30-minute brain break.
I still remember the old days of working on the newscast at the TV station I used to work for. Whether I was writing or producing the show, there was seldom a moment from the early part of my shift until the later hours when I felt like I could even leave my desk for a moment. When I needed to fortify myself with a little food before heading up to the booth to produce the show, I’d literally run or jog from my desk to the lunchroom to get my food. And guess what? I’d run back to my desk where I would eat it, hurriedly, not even stealing a moment in which to notice the flavors right there waiting for my tastebuds to notice. That’s a sad story for a food-lover like me.
These days as a freelance writer I still work on deadlines, but I’m dealing with stories due on a given day versus needing to have a show ready to produce by a certain minute and a story ready by a specific second in order for it to be ready for an anchor to read. That doesn’t make the pressure of deadlines any less real, however, and taking the time to stop and get something to eat can sometimes feel like a chore.
Thankfully I have a lot of excuses throughout the day to cook, from having a son who depends on me for his meal preparation to being a food writer who often has to cook as part of the gig. There’s usually something in the fridge to make a quick meal out of when the child is napping and the husband is away at work. But in those times when leftovers are scarce and tight deadlines are looming, it’s good to have a repertoire of quick meals at the ready.
One of my quick meals involves canned chickpeas and other pantry staples, with a handful of fresh herbs tossed in at the end–I’ll have to share that recipe with you soon. Another is canned salmon mixed with some mayonnaise, capers, and herbs, and eaten as a salad on a bed of salad greens or on top of baguette slices. Come to think of it, I’ll have to share that recipe with you too. Do you notice a trend? These recipes involve nutritious items found in a well-stocked pantry.
The recipe I’m sharing with you today comes together quickly and makes several lunch or dinner portions, leaving you with leftovers to reheat the next day. Even if you can’t always personally justify spending a lot of time preparing a meal for yourself when you’re on deadline, I’d like to encourage you to give yourself 30 minutes sometime this week to put something delicious together. I’m speaking to myself as much as you here when I tell you that it is possible. And I’d like to share with you a simple pasta that you can put together in little more time than you need for your brain break.
Weeknight Pasta with Kale, Zucchini, and Tomato Sauce
A Nooks & Cranberries original
1/2 pound rigatoni
extra-virgin olive oil
4 garlic cloves, pressed
1 zucchini, quartered lengthwise and cut into Â¼-inch slices
1 small bunch kale, ribs removed and discarded and leaves cut into thin slices
1 (28 ounce) can diced tomatoes
Dried chili flakes
Bring a pot of water to a boil while you do the dishes, start a load of laundry, and work on prepping the ingredients. When the water has come to a boil, add a little olive oil and generously salt the water. Add pasta and cook according to the package directions.
Meanwhile, heat a couple of tablespoons of olive oil in a large pan until it shimmers, then add garlic and sautÃ© until fragrant and tender (but not so long that it starts to turn golden), about 1 minute. Add zucchini and stir for a minute or two. Add diced tomatoes, juices included, and stir to combine, giving it a minute for the tomatoes to start heating up. Stir in the kale and cover, and cook until the kale is softened and tomatoes are hot.
Drain the pasta, discarding the water, and add to the pan. Stir until combined and serve with a generous sprinkling of dried chili flakes. Eat while sitting at a proper place setting–not at your computer–and then put the leftovers in the fridge and leave all the dishes and cooking equipment in the sink to soak until your next brain break.