Meal prep doesn’t have to take up your whole weekend. Our Culinary Content Manager, Sandy Wolner, shares how to make extra macaroni noodles and broccoli one night to make two simple, delicious meals and give your oven a break.
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Easy Mac & Cheese With Broccoli
Add an entire box of pasta to boiling water and cook according to the package. Meanwhile, cut 1–2 large heads of broccoli into florets and saute. Set aside half. Then drain the pasta water and set aside half the pasta. Add ½ cup (125 mL) of whole or 2% Greek yogurt and 1½ cups (375 mL) of grated sharp cheddar cheese to the remaining pasta and stir over low heat until the cheese melts. Mix in broccoli and 1 tbsp (15 mL) Kansas City-Style Barbecue Rub.
Easy Pasta Salad
Add cold pasta and broccoli that was set aside in the first recipe to a large bowl. Slice 1 cucumber, ½ cup (125 mL) of tomatoes, 4 oz. (125 g) of mozzarella, and ½ cup (125 mL) black pitted olives. Add them to the bowl. Mix in ½ cup (125 mL) of rinsed cannellini beans and ¾ cup (175 mL) pesto.
Sandy's Prep Tips
- Sauteed broccoli holds up better in pasta than steamed broccoli.
- Cooked pasta lasts 3–5 days in the fridge.
- Freeze cooked pasta for 6–8 months.