Busy cramming for midterms and finals? We’ve got your back with this ridiculously simple and easy-to-make pasta dish, created from ingredients stolen from your nearest cafeteria. It’s packed with nutrients—from proteins to healthy fats to our favorite study buddy, carbs.
This dish has got it all: it’s savory, spicy and sweet—the perfect balance for the perfect scores. Spoiler alert: We will change your mind about the cafeteria’s salad bar.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
1 cup uncooked penne pasta
2 cups water
1 tablespoon butter
1 cup uncooked spinach
¼ cup sliced zucchini
¼ cup carrots
¼ cup mushrooms
⅓ cup cubed firm/extra-firm tofu
1 serving cooked chicken breast (optional)
1 handful chopped green onions/scallions
2 tablespoons brown sugar, unpacked
2-3 tablespoons low-sodium soy sauce
1 tablespoon Sriracha (more, if desired)
2-3 tablespoons smooth peanut butter
1. Boil water, then add butter and penne and cook on high heat for 4 minutes. Stir occasionally to prevent pasta from sticking to the bottom of the pot.
2. Add vegetables, tofu and chicken into the pot. Gently mix so the vegetables are completely immersed in water. Cover pot with a lid and steam for 3 minutes.
3. Drain water until there is about 1 inch of water left in the pot.
4. Pour soy sauce, Sriracha, peanut butter and brown sugar into the mixture. Gently combine with a large spoon, and simmer for 3 minutes or until sauce has thickened.
5. Serve warm or cold, and enjoy!