What you'll be getting:

Ragu with Pappardelle Pasta and Side Salad

Per Serving

1 c ragu sauce (tomatoes, onions, carrots, garlic, olive oil, Italian seasoning, salt, and pepper) 

2 oz dried pappardelle pasta 

100 g side salad (spring greens, peppers, tomatoes, cucumbers) 

2 T salad dressing (golden balsamic vinegar, olive oil, Italian seasoning, salt, pepper, and stone ground mustard) 

1 T finely grated parmesan and romano cheese

Equipment needed: 1 pan (with lid), 1 pot of water, salad bowl

When the water reaches a full boil, add the pasta. Set a timer for 5 minutes. Gluten-free pasta will take a little longer, 10-12 minutes. 

Start boiling a pot of water. Add just a little salt to it. While you are waiting for it to boil, add the sauce to a pan, or a pot to reheat. It will need to be large enough to fit the pasta and sauce. I heated on #7. 

When the timer for the pasta goes off, drain it. 

Add the pasta to the sauce, cover with a lid and set a timer for 3 minutes. 

While the pasta is finishing, add the salad ingredients together in a bowl and toss with the dressing. 

Top off with as much, or as little, cheese as you like. From start to finish this dinner takes less than 15 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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