veg head: 3 minute dinner for 1

I made a super yummy, super fast and super easy dinner the other night that I HAVE to share with you!! Oh, wait, sorry, hi! 🙂 How’s it going? I’m fantastic, and dying to tell you about the lightning-speed dinner I made that didn’t involve cereal! This recipe is so perfect for when you are in a hurry, and aside from the butter – and maybe the cheese – super healthy, too. OK, maybe I shouldn’t claim healthy with this one… BUT it’s SO good, and definitely not as bad as mac and cheese…

Note: this will be a ten minute dinner if you have to cook the pasta and beans. I made mine the night before for a different dish. I cooked 3/4 of a 16 oz bag of pasta, adding a drained and rinsed can of beans in the last two minutes. My pasta and bean mixture was cold to start this recipe. Also, you might want to double the recipe if you are really hungry!

Ingredients:

1/4 cup cooked elbow macaroni
1/4 cup cooked garbanzo beans
Handful of baby heirloom tomatoes (or other small tomatoes), halved
1/4 ripe avocado, sliced
Sprinkling of mediterranian herb seasoned feta
1-2 TBSP Irish butter (or any butter/substitute of your choice)
1 frozen cube of basil (about a teaspoon fresh minced)

To make:

Melt the butter and basil together in the microwave for about 20 seconds. Add cooked macaroni and beans, heat through if needed. Stir to combine, top with tomato, avocado and sprinkle with cheese. And you’re done. It’s as simple as that! And absolutely delicious! Mmm….

TIP: If you are reheating the pasta (or anything for that matter) in the microwave, try using the “REHEAT” function – if your microwave has one.  It won’t dry everything out or cause it to cook to the temperature of the sun as easily. Just saying.

Tell me what you think!