Serves 3
Ingredients
- 1 head of broccoli
- 6 oz of soba noodles
- 5 tbsp pesto
- 2 tbsp balsamic vinegar
- 1/2 lb of asparagus
- Slice the broccoli into florets and cut off the ends of the aspargus.
- Cook the soba for 5 minutes.
- Add the broccoli and asparagus to the pot and cook for another 2-3 minutes until tender.
- Drain and mix well with the pesto and balsamic vinegar.
- Refrigerate for at least an hour before serving.
This turned out pretty well - soba noodles are light weight and don't feel starchy. The vegetables here are steamed and pretty tender, while the pesto and balsamic vinegar are well balanced and don't overpower the dish. This even refrigerates and reheats well, meaning I can make it on Sunday and have lunch made until Thursday. Paired with an apple or banana, this lunch is pretty healthy and filling.
I'll definitely be making this again and at under $2, it's one of my cheaper lunch dishes.
1 head of broccoli: $1.30 at Fred Meyer
1/2 of a packet of soba at $1.59/packet = $0.80 at Uwajimaya
Pesto, 1/2 of a jar at $3.19 = $1.60 at Safeway
Balsamic Vinegar, 1/5 of a jar at $2.95 = $0.60 at Safeway
1/2 lb of asparagus at $ 3.01/lb = $1.50 at Fred Meyer
Total Cost: $5.80 for 3 servings or $1.93 per serving
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