One secret to working smarter, not harder, is freezing pasta. Did you know you can freeze pasta and save yourself thirty minutes the next time you sit down to a pasta meal? Think about the ten minutes to heat water to a boil and you boil pasta about ten to twelve minutes. You spend about three minutes preparing the water and draining in the colander, etc. Why not make the entire box or make two box (depending on your family size) the next time you prepare ANY type of pasta?
How about whole wheat rotini or penne pasta?
Or spaghetti noodles? I like to portion smaller sizes for quick lunches for the young kids at home. The quart size bags are reserved for family meals.
- Be sure to cook in plenty of water. Pasta will become sticky if you don’t have enough.
- Add recommended salt amount for whole wheat pasta. It’s more appealing in flavor.
- Don’t overcook, cool al dente. It’s going to contain moisture from freezing.
- Drain in colander as usual and lightly toss the pasta in olive oil, cooking spray or butter to prevent sticking. Stir the pasta frequently to cool thoroughly. Once it’s completely cooled, bag it in quart size freezer bags. Label and date your bags, toss in the freezer for your next meal.
- Thaw your pasta bags the night before you plan to make it. That’s why I highly recommend a refrigerator menu plan to remind you to thaw your pasta in your thawing box. I also advocate a freezer inventory when you stash items in your freezer. Don’t you want to shop your freezer with ease, without digging through it to see what you have?
- Reheat in the microwave on 50% power for approximately three to five minutes. You’ll be ready for spaghetti and meatballs, macaroni and cheese, chicken with penne pasta and more. Work smarter, not harder-any type of pasta-spaghetti, linguine, penne, macaroni, rotini and more, freezes well.
Have you thought of freezing more than one type of pasta for quick 15-minute meals or perhaps ministry meals you can prepare in a jiffy?