Bento n°22: Spaghetti à la provençale
Contents:
- Whole-wheat spaghetti “à la provençale”
- Snow peas
- Tamagoyaki
- Apple rabbits
As it’s getting hotter around here in Germany (surprisingly it hasn’t rained since 3 days) I’m naturally leaning towards lighter meals and bentos. This recipe for pasta is great because it tastes even more delicious when it’s cooled off. You can freeze leftovers in portions and just put them in the bento box quickly in the morning. While the spaghetti unfreeze on the way, they also cool your bento, which is especially important in summer. The only thing I actually had to make in the morning was the tamagoyaki, the apple rabbits and the snow peas (15 minutes including time to pack up the bento).
Spaghetti à la provençale
- 150g spring onions
- 100g celery
- 1 yellow or red pepper
- 1/2 zucchini
- 1 tomato
- 1 Tbsp olive oil
- 250g whole wheat pasta
- salt, pepper
- herbes de provence
Put water to heat in a large saucepan for the spaghetti. Meanwhile cut the vegetables in bite sized pieces, slice the spring onions and dice the tomato. Heat the olive oil in the pan and start by adding the spring onions. After 1 min add the other vegetables beside the tomato and cover the pan with a lid. Stir occasionally and finish cooking the pasta, then drain them and sprinkle with a little olive oil so they don’t stick. After about 5 minutes remove the lid from the pan, add the tomato and season to taste. Cook for 2 more minutes and add the herbes de provence. Finish by putting the pasta into the pan and tossing it with the vegetables. Serves 4, enjoy!
