Last night I made Penne with Eggplant Puree which was accompanied by Broiled Zucchini and Potatoes with Parmesan Crust and a random asian-style slaw. The meal was tasty and edible, but the egglant may have been a little under roasted and the zucchini a little charred. I may have added a tad bit too much red pepper flakes to the puree since DS had a few “owies” in the mouth. And to my and DH’s dismay, he threw the potatoes across the table. What kids doesn’t love potatoes and cheese? Mine, apparently. But he loves Castlevetrano olives. Yes, he does! They are bright green, have a meaty texture, and are much more mellow than the brinier variety.
Anyway, I ended up making buttered penne (ho hum) topped with roasted pine nuts which he finished and he had a good helping of the the slaw. The slaw was made with one of those pre-packaged julienned broccoli and carrots. The vinegarette that I threw together was a concoction of champagne vinegar, olive oil, a touch of sesame oil for taste, salt, pepper, garlic powder, and honey. Screw top jars are great for these vinegarettes…shake and pour. Also note that we’ve been eating the Barilla Plus pasta which is a little toothier in texture compared to regular pasta, but is nothing like whole wheat pasta which is pretty much like eating cardboard. It also has higher content of protein since it’s made with legumes and I feel like it’s a healthier alternative for DS. Too much pasta can be a bit…too much.