Well, the clinic is opening up at reduced capacity this week, which means I go back to work (part-time) tomorrow! Side note, if you or anyone you know needs physical therapy, we have in-clinic and telehealth sessions! I work at BreakThrough Physical Therapy in Sunnyvale, CA, and we’re excited to be starting up with telehealth, which can allow us to reach people who cannot come physically into the clinic. More information on our website: https://www.breakthroughpt.com/
Anyway, back to the food! Over the weekend, I made another delicious spring meal, featuring risoni, a chickpea and lentil “pasta” I found at Trader Joe’s, which has the same shape as orzo, but more protein so this can be a filling main dish! If that’s not your thing, just replace the risoni with orzo!
This recipe is quick and simple. You cook the risoni (or pasta of choice), add some olive oil and lemon zest, along with tomatoes and fresh basil, and your dinner is served! I paired it with some sautéed rainbow chard that looked good at the grocery store, and added some ricotta strawberry basil toasts, which were a big hit with my mom in particular. Here’s the recipe!
Tomato Basil Risoni
Makes 8 servings
1 box (10.5 oz) of Trader Joe’s risoni (or 10 oz orzo pasta)
Zest and juice of 1 lemon
1/4 cup extra virgin olive oil
Salt and pepper, to taste
8 oz sugar plum tomatoes
1 cup (approx) of fresh basil leaves, loosely packed
Cook the risoni or pasta according to package directions, then set aside to cool slightly while you prepare the rest of the ingredients.
Whisk together the lemon zest and juice, olive oil, and seasonings. Halve the tomatoes, and slice the basil into thin ribbons. Add the tomatoes and basil and mix to coat with the dressing. Stir in the risoni/pasta and mix until all the ingredients are evenly distributed. Allow to sit for a few minutes so the risoni can soak up the lemony flavor. Garnish with more basil or cheese, if desired.
Serve warm or cold.