Now that Pesach is over, I am compelled to eat all the pasta. Funny how that seems to work! Yet it is also basically the start of summer and I can’t hide under all my extra-roomy black sweaters. The struggle is real.
So to compromise and to get myself and my daughter to eat more veggies and less pasta, I tweaked my famous Tastebuds lasagna a few years back. Instead of having three layers of the creamiest delicious cheese mixture between noodles and sauce, I made one layer all veggies.
For me that veggie layer takes away some of the guilt I have for eating my own two portions. And I can justify it all by saying I had my daily intake of veggies. And the truth is, the veggies purée (usually a combo of what I have left in the fridge—fresh, and some frozen options) adds tremendous depth of flavor to an already awesome recipe.
So, I share it with you. Let’s celebrate pasta month together (officially declared by me to be the month between Pesach and Shavuos) happily and sneakily.
