Meal Prep Pasta Recipes

MEAL PREP: PASTA

Meal prep: pasta image

Make three lunchbox pasta meals in one go to save you time midweek. They're nutritious and healthy with variations using salmon, chicken and aubergine

Provided by Sara Buenfeld

Categories Lunch, Pasta

Time 50m

Yield Each box serves 1

Number Of Ingredients 17

Ingredients

2 red onions, halved and thinly sliced
150g wholemeal penne
1 lemon, zested and juiced
1 tbsp rapeseed oil, plus a little extra for drizzling
2 large garlic cloves, finely grated
30g pack basil, chopped, stems and all
½ red pepper, sliced
1 salmon fillet
1 tsp capers
big handful rocket
1 large courgette, sliced
1 skinless chicken breast fillet, thickly sliced (150g)
2 tsp pesto
5 large cherry tomatoes, halved (80g)
1 small aubergine, sliced then diced (about 275g)
5 large cherry tomatoes, quartered (80g)
5 kalamata olives, halved

Steps:

Heat oven to 200C/180C fan/gas 6. Arrange the red onions, red pepper, courgette and aubergine in lines on a large baking sheet. Drizzle with a little oil and roast for 15 mins.
Cook the pasta for 10-12 mins until al dente. While the pasta is cooking, loosely wrap the salmon fillet in foil and do the same with the chicken and pesto in another foil parcel, then put them on another baking tray.
When the veg have had their 15 mins, put the salmon and chicken in the oven and cook for a further 12 mins (or until the chicken is cooked through). Drain the pasta, put in a bowl and toss really well with the lemon zest and juice, rapeseed oil, garlic and two-thirds of the basil. When everything is cooked, add the red onions to the pasta. Toss together and divide between three lunch boxes.
Top the first box with the salmon fillet (remove the skin first), then add the red pepper from the tray. Scatter over the capers and add the rocket. To the second box, add the chicken and pesto with any juices, the roasted courgette and the halved cherry tomatoes. In the third box, toss the aubergine into the pasta with the quartered cherry tomatoes, olives and the remaining basil. Seal up each container and chill. Eat within three days, preferably in the order of the salmon, then the chicken and then the aubergine.

Nutrition Facts : Calories 475 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Fiber 9 grams fiber, Protein 47 grams protein, Sodium 0.4 milligram of sodium

MEAL PREP PESTO CHICKEN PASTA RECIPE BY TASTY

Meal Prep Pesto Chicken Pasta Recipe by Tasty image

Here's what you need: oil, salt, large chicken breast, asparagus, cherry tomatoes, pesto, whole wheat penne, parsley

Provided by Joey Firoben

Categories Lunch

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 tablespoon oil
salt, to taste
1 lb large chicken breast, cooked and diced
2 cups asparagus, cut into 1 1/2-in/38-mm pieces
10 oz cherry tomatoes, halved
⅔ cup pesto
2 cups whole wheat penne, measured dry
parsley, for garnish

Steps:

Heat the oil in a large nonstick skillet. Toss in the asparagus, season with a bit of salt, and sautée until the begin to soften, about 3 minutes.
Pour on the pesto, pasta, and chicken and stir to combine.
Toss in the cherry tomatoes and give everything a stir to combine and warm through.
Distribute pasta mixture evenly between 4 tupperware containers.
Top with parsley for garnish.
Can be refrigerated up to 4 days.
Enjoy!

Nutrition Facts : Calories 782 calories, Carbohydrate 71 grams, Fat 31 grams, Fiber 5 grams, Protein 53 grams, Sugar 5 grams

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