today's monday. again. it used to get on my nerves on sunday afternoon at 4pm... the agonising waking up process... the "i can't believe it's a new WORK week" nonsense running in my head... the horrible trudge to take the train, sealing in my fate with the rest of the working population of "tiny island" for another 5 perilous days... absolute torture. these days, i'm a little luckier cos there's no 8.30am train to catch at tanah merah nor rush for the 9am (oh please! yawn!) meeting. i wake up at 7.30am and catch the morning show (cept now it's not cna but abc) till 8am when it's time to wake the man. just getting hao-e out of bed, which is in itself an abominable task involving many a time, some cajoling and even raised voices and threats. during this short time, i'll be busy making breakfast (currently rotating between waffles, bagels, toast, honey bunches of oats, and quick-cook oats), matching his tops to his bottoms and shoes, and then packing him some lunch. today's lunch menu for hao-e was rotini salad with chicken breast chunks and petite diced tomatoes. was drooling after it whilst mixing it up in the salad bowl, so i decided to make me some rotini salad for lunch too, albeit with slight variation. instead of chicken breast, the warm whole wheat rotini was tossed with some spinach and arrugula (a.k.a. rocket) blend. super healthy and the colours were beautiful. darn easy to put together too.
Rotini Salad with Spinach, Arrugula and Tomatoes (Serves 1)
Ingredients:
Whole Wheat Rotini (amount depends on your appetite, but i usually add about 2 handfuls)
Fresh Spinach - 2 handfuls
Fresh Arrugula Blend - 2 handfuls
Petite Diced Tomatoes - 2-3 tbsp
Olive Oil - 1 tbsp
Lemon Juice - 1-2 tbsp
Parmesan Cheese (optional, for more flavour)
Salt and pepper to taste
Method:
Cook the pasta in salted water according to the package instructions. Rotini can be substituted for fusili or macaroni. Drain leaving about 1-2 tbsp of salted water. Place pasta in salad bowl with the leftover salted water.
Add the fresh leaves, tomatoes, olive oil and lemon juice and toss! The warmth of the pasta should wilt the leaves. Finally, add salt, pepper and cheese to taste.
Rotini Salad with Spinach, Arrugula and Tomatoes (Serves 1)
Ingredients:
Whole Wheat Rotini (amount depends on your appetite, but i usually add about 2 handfuls)
Fresh Spinach - 2 handfuls
Fresh Arrugula Blend - 2 handfuls
Petite Diced Tomatoes - 2-3 tbsp
Olive Oil - 1 tbsp
Lemon Juice - 1-2 tbsp
Parmesan Cheese (optional, for more flavour)
Salt and pepper to taste
Method:
Cook the pasta in salted water according to the package instructions. Rotini can be substituted for fusili or macaroni. Drain leaving about 1-2 tbsp of salted water. Place pasta in salad bowl with the leftover salted water.
Add the fresh leaves, tomatoes, olive oil and lemon juice and toss! The warmth of the pasta should wilt the leaves. Finally, add salt, pepper and cheese to taste.
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