THE CORVALLIS CARROT
What you'll be getting:
Ragu with Pappardelle Pasta and Side Salad
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 only takes 1-2 mintues.
Start boiling a pot of water, make sure to salt the water. 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!