Well boy howdy ~ it’s been quite some time since I posted a Project LunchBox recipe. I came up with this Giddyup Pasta for all your big & little cowboys ‘n cowgirls.
This is as perfect for kiddos as it is for a grown up ranch style lunch. It’s fun to bring out your inner cowboy or cowgirl even while at school or work…
Perfect balance is what we strive for in our energy packed meals. Let’s grab our lasso’s and round up a rootin tootin meal. OK?!
Not only is Giddyup Pasta super tasty, but you can use any ground, shredded or cubed beef you have in the fridge. You can even dice up a burger on top. Your choice. Chicken or turkey would be great too.
I used gluten free brown rice spaghetti (lassos) so all folks can enjoy. Everything is packed up in my favorite Easy LunchBoxes.
They both make learning about healthy food habits fun for kids. The games encourage fun tabletop conversations & your kids learn how to making healthy food choices. My kids have a kick with both of the card decks.
We love to eat the colors or the rainbow so I paired this pasta with two vibrant sides….
My favorite roasted sweet potatoes and fresh cut strawberries. Both which you can eat with your hands. Ranch style.
Another great thing is that this pasta is as great cold as it is warm. Perfect for picnics, school lunches and travel.
- 2 ounces Brown Rice or Whole Wheat Pasta (cooked)
- 3 ounces Mushrooms (Mini Bella & White varieties), sliced small
- 3 ounces Ground Beef (any meat great)
- handful Baby Spinach Leaves
- pat of Butter
- Garlic Salt
- Black Pepper
- 1 Sweet Potato
- Olive Oil
- a few Strawberries or your favorite fruit
- Cook pasta according to package directions, toss with some olive oil and set aside. Brown beef in a small pan over medium high heat. In a medium sized sauté pan melt the pat of butter over medium high heat. Add the mushrooms, sauté for about a minute then add the baby spinach. Cook until the spinach is wilted. Season with garlic salt and pepper. Add pasta and beef to the veggie sauté. Toss to combine.
- Pre heat the oven to 375 degrees F with the racks in the middle. Prepare a cookie sheet with parchment paper or Silpat liner. Slice the sweet potatoes into 1/4 inch flat pieces. Drizzle with olive oil. Toss with your hands adding some cinnamon, garlic salt and pepper. Bake for about 40-45 minutes until slightly browned and very soft.
- I suggest you make a big batch of the roasted sweet potatoes. I usually make 2 sheet pans at a time. They go quickly! If you have a lot of 'em this becomes a very quick meal to prepare.
Pasta Recipe Links
- Kale Pesto Spaghetti with Goat Cheese Little Leopard Book
- Savory Tomato Pesto 2 Ways Beard + Bonnet
- Sesame and Shiitake Soba Noodles Camille Styles
- Spicy and Hot Singapore Noodles The Tales of My Cooking
- Sweet/Spicy Ginger Soba Noodles a house in the hills
- Venetian Duck Ragu Food Gal