Cooking outside the Box: Mussels and Parmesan Pasta + Sundried Tomato, Basil and Artichoke Orzo Salad

cookingoutsidethebox

I was feeling as though I might be giving the impression that I cook everything from scratch. That is certainly not true; however, I also don’t enjoy boxed meals. So, if I do use them, I feel it’s necessary to spruce them up. They do create quick and easy meals, and I thought I would start sharing a few of them. This particular line-up creates two meals, one nice pasta dinner and one nice pasta salad for a lunch side-dish.


The “ingredients”:

You might be able to guess how this is going to go together…but here it is:

Mussels and Parmesan with Angel Hair Pasta 

  1. Bring 2 cups of water to a boil. Add butter and angel hair pasta, and reduce to a simmer. When noodles soften add tomato, flavor packet, and chili garlic sauce. Cook about 5 minutes.
  2. In the mean time, open the mussels and pierce 1 hole in the top. Cook on High in the microwave for 5 minutes. When complete, add the mussel meat to the pasta–and KEEP the mussel’s steaming sauce (be careful not to break the shells in it).
  3. Remove from heat, allow to set 3-5 minutes. Serve.

Sundried Tomato Basil and Artichoke Orzo Salad

  1. Bring 2 cups of water to a boil. Add orzo pasta, and reduce to a simmer. Cook about 5 minutes.
  2. Add artichoke hearts to mussel’s steaming sauce, mix.
  3. When orzo pasta is cooked, drain the excess water and add orzo to sundried tomato basil and artichoke mixture. Cover and set in fridge over night.
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One thought on “Cooking outside the Box: Mussels and Parmesan Pasta + Sundried Tomato, Basil and Artichoke Orzo Salad

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