I’m always on the lookout for great dinner ideas for two. It’s just Keith and I and so many recipes are geared for at least four, which is great for next day lunches and near zero effort dinners, but sometimes I want to cook just enough for a single meal.
For a special occasion dinner, like an anniversary or birthday, I’m happy to spend a lot of time planning and preparing a meal even when it’s just for two. But for weeknights and lazy weekend days, I want delicious dishes that come together quickly. It’s funny, as I looked back over past posts, I realized that I’ve been unintentionally building a repertoire of recipes for two. So I’ve added a Dinner Ideas For Two category. Of course the recipes are easily scaled up, but they’re my little nod to the two-person family.
This dish will fit right in. It’s a nice mixture of fresh and rich flavor and you can prepare it in the time it takes to boil pasta. You’ll find it’s a versatile dish; experiment with different nuts, veggies, cheeses, and pasta shapes.
Looking for more dinner for two ideas? How about these:
- 4 ounces whole wheat rotini
- 1 medium head broccoli, cut into florets
- 2 ounces brie, cut into bite size chunks
- 2 tablespoons extra virgin olive oil
- 1 ounce toasted walnuts, chopped
- Heat a large pot of salted water to boil. Once water boils, add rotini and cook according to package directions.
- Meanwhile, divide the chunks of brie between 2 bowls and set aside.
- When pasta is 4 minutes from being done, add broccoli florets to boiling water.
- Once pasta is al dente and broccoli is crisp-tender, drain them together in a colander, reserving ½ cup or more of the cooking water.
- Divide the hot broccoli and pasta between the two bowls, tossing it with the brie chunks so that they begin to melt.
- Drizzle 1 tablespoon of olive oil over each bowl and toss again. If pasta seems dry, add some of the reserved cooking liquid and toss.
- Season to taste with salt and freshly ground black pepper.
- Top each bowl with ½ ounce of chopped walnuts and serve.