I put together this quick pasta dish with leftovers from the refrigerator. The asparagus, prosciutto and ricotta creates just the right combination of flavours and textures to make this a comforting plate of food. You may replace the prosciutto with bacon or pancetta and the asparagus with say, cherry tomatoes. Similarly, you can leave out the ricotta and just use parmesan instead.
Every evening, there’s one question that looms large over me – what do I do for lunch tomorrow? My workplace does not offer free lunches unlike some other companies where people are ‘feeling lucky’ all the time or are busy networking socially 😉 So I’m left to my own devices to create something easy and edible for my lunchbox. I do sometimes carry leftovers from the evening’s dinner the next day. The other ways I survive during the week? Get some easy to cook veggies, prepared canned lentils, etc from the supermarket and make something that lasts the next 2-3 days. Use leftover ingredients from the fridge to rustle up a quick lunch for the next day. Buy a salad/sandwich.
