Back-to-School Pasta

The best thing about back-to-school

My girls have been back in school since August 15th (They’re very jealous of those who don’t go back until after Labor Day). Having teenagers, they don’t really like to spend time figuring out their lunches for school and I definitely don’t let them eat school lunches. Since I want them to eat something healthy, I’ve been figuring out yummy items for them to take for lunch. I saw a recipe from Jamie Oliver, who has been doing such an amazing job trying to change school lunches across the country. I made changes based upon Isabella’s and Maddie’s tastes. This recipe keeps great in the fridge, so they can take it for a few days. You might want to make up some extra dressing and just refresh it on the second day. Let me know if your kids like it.

1/2 lb whole wheat penne pasta
1 head broccoli, cut into small florets (To save time, buy them already cut and clean in a bag)
4 tsp red wine vinegar
1 tsp. Dijon mustard
1 tsp honey
3 Tbsp extra-virgin olive oil
1/3 cup frozen peas
1/4 tsp red pepper flakes
1/4 cup chopped flat leaf parsley
1 cup crumbled goat cheese
salt and black pepper

1. Cook penne in a pot of boiling, salted water according to package direction. Drain and rinse with cold water to stop cooking.
2. Meanwhile, combine the vinegar, mustard, honey and olive oil in a small container along with a pinch of salt and pepper. Shake well with the lid on.
3. Toss the pasta and broccoli with half of the dressing in a large bowl. Stir in the peas and red pepper flakes and leave to cool.
4. Once pasta is cool, add the chopped herbs and goat cheese. Toss with the remaining dressing. Add salt and pepper to taste.

About Chef Ro

I am executive chef of Barcellona Bites, a boutique catering and personal chef service in Folsom, CA. I am also a wife, mom of two college-aged daughters in the Pacific Northwest, yogi and animal lover. Please LIKE my facebook page for tasty recipes, helpful information and kitchen, cooking and lifestyle tips.
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