Pasta Pomodoro w/ Caesar Salad

Make this if you love tomatoes

Pasta Pomodoro with Caesar Salad Meal Prep

Ingredients

• For the Pasta:

  • 1 lb cherry tomatoes

  • 1 lb spaghetti noodles

  • ¼ cup olive oil (plus extra for tossing)

  • 1 head of garlic (or 6 garlic cloves)

  • ¼ cup water

  • ½ cup freshly grated Parmesan cheese

  • Salt & pepper to taste

  • 1 spoonful of pasta water

  • A bunch of fresh basil

• For the Caesar Salad:

  • Romaine lettuce, chopped

  • Leftover Parmesan cheese

  • Croutons

  • Caesar dressing (I used Primal Kitchen)

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Directions

Pasta Pomodoro

1. In a large pan over medium-high heat, heat ¼ cup olive oil.

2. Add garlic, cherry tomatoes, fresh basil, salt, pepper, and 2 tablespoons of water. Let simmer for 5-7 minutes, stirring frequently.

3. While the sauce cooks, boil the spaghetti according to the package instructions.

4. Drain the noodles, reserving a spoonful of pasta water.

5. Add the cooked noodles to the tomato mixture, along with the reserved pasta water, ½ cup Parmesan, and a couple of tablespoons of olive oil.

6. Toss everything together, taste, and adjust seasoning with more salt and pepper if needed.

Meal Prep

1. Divide the pasta into four meal prep containers.

2. For the salad: Add chopped romaine, leftover Parmesan, and croutons to each container. Portion out Caesar dressing into small containers to keep the salad fresh.

3. Seal the containers and store in the fridge for up to 3-5 days.

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Reheating Tip

• Remove the salad from the container and place it on the lid.

• Microwave the pasta in 30-second increments (about 1 minute total).

• Put the salad back into the container, toss with dressing, and enjoy!