Chili-Lemon Pasta & Seedy Sweet Potato Wedges

This meal tastes pretty nice at room temperature, so it is perfect for the lunchbox! (And yes I am aware there is a microwave at school, but it is pretty nasty, and I really don't want to take my chances...)

 

Chili-Lemon Pasta

 

1 cup spiral gluten-free pasta

1 onion, chopped

1 large zucchini, grated

1 clove garlic, chopped

1 tbsp chili flakes

3/4 cup cannelini beans, cooked

1/2 lemon

1 tbsp white wine vinegar

 

1. Cook the gluten-free pasta according to the packet directions. (Once it is cooked, rinse under hot water thoroughly, which helps it to not stick)

2. Heat a medium-sized frying pan and add oil. Fry the onion and garlic for two to three minutes. Add the zucchini, and cook for an additional six minutes.

3. Toss in the lemon juice, vinegar, cannelini beans, and pasta. Stir through, and allow to heat.

 

Seedy Sweet Potato Wedges

 

3 medium-sized sweet potatoes

2 tbsps pepitas (pumpkin seeds)

2 tbsps sesame seeds

2 tbsp black chia seeds

2 tbsps oil

 

1. Heat the oven to 200 degrees Celcius. Drizzle or spray a large tray with oil.

2. Slice the sweet potatoes into wedges (I cut them horizontally, then cut each half into thirds).

3. Give each wedge space on the train, and place into the oven. Turn at twenty minutes, and leave to cook for another fifteen.

4. Drizzle the seeds over the wedges, and leave in the oven for another five minutes (if your oven takes a while to cool down, you can turn the oven off at this point).

5. Serve with the pasta! They go surprisingly well together.