Lunch was leftovers from last night and delicious – mini meatloaves, mashed potatoes, broccoli with carrots and onions. I also had another yogurt bowl like yesterday with strawberries, flax, pecan meal and cinnamon. So good – my new favorite snack!
I had 2 options for dinner and when I asked Nick if he wanted the higher or lower calorie option, he chose higher.
As for the pasta, I kind of made it up as I went, but it turned out really good!
We had a salad on the side, too:
local mixed greens
North Carolina strawberries
dressing of olive oil, dijon, raspberry vinegar, salt, pepper
Now back to the pasta.
I wanted something creamy. And I wanted to use some of our market bacon.
I cooked some whole wheat linguine in some salted water and started cooking some diced bacon in a skillet.
While the pasta and bacon cooked, I mixed 1/4 cup of ricotta cheese with 2 Tbsp parmesan, crushed red pepper, salt, and pepper in the bottom of a large bowl.
After the bacon was crisped, I took it out to drain on a paper towel and cracked in 2 eggs to cook.
When the pasta was cooked, I added it to the cheese mixture in the bowl plus about 1/2 cup of the pasta water and mixed it all together.
Then I stirred in the bacon pieces, plated the pasta and topped it with an egg!
I actually overcooked the eggs just a bit – they weren’t as runny as we normally like them – but the combination was fabulous!
The perfect bite.
Egg. Bacon. Pasta. Cheese.
Pretty good meal for a Tuesday.
We just got back from walking Maggie and are getting ready to watch LOST! Nite