3 pasta lunches in containers

Meal prep: pasta

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(3 ratings)

Prep: 20 mins Cook: 30 mins

Easy

Each box serves 1

Make three lunchbox pasta meals in one go to save you time midweek. They're nutritious and healthy with variations using salmon, chicken and aubergine

Nutrition and extra info

  • Healthy

Nutrition: Chicken pasta

  • kcal475
  • fat10g
  • saturates1g
  • carbs45g
  • sugars0g
  • fibre9g
  • protein47g
  • salt0.4g
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Ingredients

    For the pasta base

    • 2 red onions, halved and thinly sliced
    • 150g wholemeal penne
    • 1 lemon, zested and juiced
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 1 tbsp rapeseed oil, plus a little extra for drizzling
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    • 2 large garlic cloves, finely grated
    • 30g pack basil, chopped, stems and all
      Basil

      Basil

      ba-zil

      Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

    For the salmon pasta box

    • ½ red pepper, sliced
    • 1 salmon fillet
      Salmon

      Salmon

      sam-on

      With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

    • 1 tsp capers
      Capers

      Capers

      kay-per

      Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

    • big handful rocket
      Rocket

      Rocket

      roh-ket

      Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

    For the chicken pasta box

    • 1 large courgette, sliced
      Courgette

      Courgette

      corr-zjet

      The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

    • 1 skinless chicken breast fillet, thickly sliced (150g)
      Chicken

      Chicken

      chik-en

      Chicken's many plus points - its versatility, as well as the ease and speed with which it…

    • 2 tsp pesto
      Pesto

      Pesto

      Pess-toh

      Pesto is a generic Italian name for any sauce made by pounding ingredients together.

      The…

    • 5 large cherry tomatoes, halved (80g)
      Tomato

      Tomato

      toe-mart-oh

      A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

    For the aubergine pasta box

    • 1 small aubergine, sliced then diced (about 275g)
      Aubergine

      Aubergine

      oh-ber-geen

      Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

    • 5 large cherry tomatoes, quartered (80g)
      Tomato

      Tomato

      toe-mart-oh

      A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

    • 5 kalamata olives, halved
      Bowl of olives

      Olive

      ol-liv

      Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

    Method

    1. Heat oven to 200C/180C fan/gas 6. Arrange the red onions, red pepper, courgette and aubergine in lines on a large baking sheet. Drizzle with a little oil and roast for 15 mins.

    2. Cook the pasta for 10-12 mins until al dente. While the pasta is cooking, loosely wrap the salmon fillet in foil and do the same with the chicken and pesto in another foil parcel, then put them on another baking tray.

    3. When the veg have had their 15 mins, put the salmon and chicken in the oven and cook for a further 12 mins (or until the chicken is cooked through). Drain the pasta, put in a bowl and toss really well with the lemon zest and juice, rapeseed oil, garlic and two-thirds of the basil. When everything is cooked, add the red onions to the pasta. Toss together and divide between three lunch boxes.

    4. Top the first box with the salmon fillet (remove the skin first), then add the red pepper from the tray. Scatter over the capers and add the rocket. To the second box, add the chicken and pesto with any juices, the roasted courgette and the halved cherry tomatoes. In the third box, toss the aubergine into the pasta with the quartered cherry tomatoes, olives and the remaining basil. Seal up each container and chill. Eat within three days, preferably in the order of the salmon, then the chicken and then the aubergine.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    Frantic Flapjack
    17th Oct, 2017
    3.8
    This was lovely. I didn't stick to the recipe exactly. Left out the bits we don't like and added bits in we do like but kept to the basic pasta base and added diced red pepper and sliced cherry tomatoes. I didn't add the oil though. I stirred pesto into the pasta and served with plain cooked chicken breasts/salmon.
    holly3ooo
    10th Oct, 2017
    1.3
    I found this recipe disappointingly slimy and oily... now working my way through three grim lunches. Won't be making again!
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