One-Pot Wonder

I've recently been reminded that being a student is hard. Really hard. Particularly graduate school when studying topics like, say, Anatomy, or Traditional Chinese Medical Theory, demanding endless hours of memorizing and regurgitation ad nauseum.

Furthermore, with the recent departure of my little friend with the big stomach, I've realized that it's also difficult working up the motivation to cook for one. I know I used to cook -- I have this blog as proof. But lately I've had more than a couple meals consisting of dark chocolate and raisins. This is problematic, and not at all conducive to the aforementioned studying. One alternative is to eat out more, but my poor little student checking account really can't handle that.

And so, I am renewing my interest in one-pot meals. I need food that is healthy, light, tasty, and quick. I'm also revisiting my devotion to avoid raw foods, since that seems to be the first thing they hammer into your head at Chinese medicine school (right before "cheese is essentially solid phlegm" -- yes, that's a direct quote).

Thus I present: one-pot pasta. I've always preferred blanched vegetables to raw anyhow, and this is a lovely summer dish.




1/2 package pasta (I use whole grain with flax meal)
Two large handfuls of snap peas, ends removed, thickly sliced on the bias
One lemon, juiced
Four cloves of garlic, crushed
A hefty drizzle of extra virgin olive oil
A nice knob of goat cheese (I used Truffle Tremor because I happened to have some leftover in the fridge; any soft cheese will do)

Simmer pasta in a generous amount of salted water. When it seems almost done, throw in the snap peas. After a minute or so, drain and return to pot. Add crushed garlic, lemon juice, olive oil, and plenty o' black pepper. Serve topped with goat cheese. Makes two generous servings, so you have leftovers to take to class tomorrow...