Four quick Italian-inspired lunches with ingredients that you’ll always have on hand
Leftovers are great. They’re sustainable, filling, and quick (not to mention healthier than ordering in or eating something pre-made). I eat leftovers for lunch all the time, but since I work from home, I’m often able to cook a simple meal for myself. I frequently post photos of my lunches on Instagram, and I’m surprised by how many of my friends react with amazement. These meals are truly so easy and affordable. That said, preparing a hot meal midday and sitting down (away from your desk!) to enjoy it does feel incredibly luxurious. I’ve also found that the carbs, combined with a few minutes away from my desk, fuel me for the rest of my day better than high-protein, packaged meals that are more commonly advertised. Truly, the only downside of my method is the extra dirty dishes.
I’ve compiled a few formulas for go-to weekday lunch meals. They’re balanced, require 10 minutes of cooking, and very little prep. The idea is to add your own flavoring agents and vegetables, even proteins, for substance. You can throw in a few pieces of prosciutto, beans…whatever you want!
Hopefully this inspires you to emulate the Italian lifestyle during your workday. If you’re scared of feeling sleepy after eating pasta midday, just remember that Italians eat pasta for lunch nearly every day! They just always conclude their meal with an espresso :)
Spaghetti with cannellini beans, pecorino, and parsley
Ingredients: small handful dried spaghetti (a good measuring trick is to hold the spaghetti between your thumb and forefinger), 1/3 can of cannellini beans (rinsed and drained), 2 cloves of smashed garlic, pecorino, parsley, red pepper flakes, olive oil
Method: Boil about spaghetti in salted water. While pasta cooks, sauté garlic, beans, and red pepper in a glug of oil. Sprinkle with a dash of kosher salt. Add some pasta water and al dente pasta, stir, top with a drizzle of additional olive oil, a handful of parsley, and pecorino to taste. I also add finishing salt for extra flavor.
10-minute farro with chickpeas & herbs
Ingredients: 1/3 c dry farro and 1/2 can of seasoned chickpeas, plus optional seasonings (e.g. dill, feta, kalamata olives, etc.)
Method: Cook farro according to package directions (I use 10-minute farro). If using pre-seasoned chickpeas (love the ones from Trader Joe’s!), toss into pot with cooked farro. Add salt and pepper to taste and a few sprigs of dill. I love adding feta, olives, and even leftover roasted veggies when they’re on hand. This would also be delicious with a yogurt dressing.
*If using unseasoned chickpeas, rinse, drain, and quickly sauté with oil, salt, pepper, and herbs of choice while the farro cooks.
Toasted sourdough with sardines, olive oil, herbs, and sea salt
Ingredients: 1 slice good-quality toasted sourdough, canned sardines, chopped parsley or basil, olive oil, and finishing salt
Method: Drizzle a drop of olive oil on the bread. Add as many sardines as you prefer, smashing a bit with a fork. Sprinkle chopped parsley or basil, finishing salt, and another drizzle of olive oil on top.
*I especially love this dish in the summer, when tomatoes are in season. Add a few slices of tomato on top of the sardines for extra deliciousness.
Penne with garlic and frozen peas or broccoli
This one pays homage to my childhood, as one of my favorite dishes that my mother prepared was dubbed, fittingly, “pasta, ham, and peas.” That’s all it was! That dish was inspired by a humble Tuscan dish that includes prosciutto and heavy cream. Feel free to add prosciutto if you have some on hand! If you want more protein or are wary of a carb-heavy dish, you can also substitute lentil or chickpea pasta.
Ingredients: penne*, 1 clove of garlic (chopped), 1/2c frozen vegetable, pecorino or parmesan, olive oil, salt, and pepper
Method: Cook pasta in salted, boiling water. About halfway through cooking, add the frozen vegetable to the pot. In a separate skillet, heat oil and cook garlic for about 30 seconds. Toss in the cooked pasta and vegetable mixture, adding a tiny bit of pasta water to the skillet. Add salt, pepper, cheese, and a drizzle of additional oil. Enjoy!
*You can weigh/measure your dried pasta, but I typically just pour the dried pasta onto a plate to judge the quantity. Remember that cooked pasta swells!
