Lemon Garlic Spaghetti. This meatless Monday thing, I’m getting the hang of it.
Don doesn’t like the idea of meatless Mondays (Boys. They like meat). Even worse for him is that Tuesdays end up being meatless, or at least pescatarian, because we do Taco Tuesdays at Rubio’s and eat nothing but fried fish tacos (Tuesdays are also Teatime Tuesdays, and I lay off on the coffee). Wednesdays, I don’t have any cutesy jingles for, so dinnertime finally returns to the usual routine. But! This is a tweak on the lemon garlic gnocchi that I posted a long time ago. Everything is eyeballed because this is one of those lazy day recipes, but you get the gist of it. Lemon Garlic Spaghetti – serves 2 4 oz dry spaghetti 1/4 cup grated parmesan 2 tsp olive oil 1 clove garlic 1/2 lemon 2 tbsp pine nuts 5-6 basil leaves, chiffonaded First, start your garlic oil. Chiffonade some basil leaves. Then you take some cheese… Some pine nuts… And dump it into a large bowl, with the garlic oil, garlic chunks and all.
(image from Wikipedia) Creamy Avocado Pasta. Oh…my….gosh.
Alert the grocery store because there is going to be an avocado shortage in my town. Well, more than usual that is. [And yes, I said ‘store’. As in singular…We’re small town folk.] You can whip up this pasta dish in under 15 minutes flat! Yield3 servings Prep Time Cook time Total Time Ingredients: 9 ounces (255 g) uncooked pasta (use gluten-free, if desired)1 to 2 small cloves garlic, to taste1/4 cup fresh basil leaves, plus more for serving1-2 tablespoons fresh lemon juice, to taste1 tablespoon extra-virgin olive oil1 ripe medium avocado, pitted1/4 to 1/2 teaspoon (1 to 2 mL) fine-grain sea saltFreshly ground black pepper, to tasteLemon zest, for serving Directions: Bring a large pot of salted water to a boil.
I used some fun pasta to increase the nutrition factor- first, 1 serving (3oz) of spelt pasta. Spelt pasta has a great nutritional profile with 12 grams of protein and 3 grams of fibre per serving. I also used one 3oz serving of Kamut pasta. Rolled Lasagne. Penne With Shrimp, Feta and Olives. Nutrition Facts cal.
(kcal) 412 Makes: 4 servings Prep: 15 mins Cook: 20 mins Carb Grams Per Serving: 56 Ingredients 8 ounces penne 1/2 pound medium shrimp (about 13 to 15), peeled and deveined, tails removed Salt Freshly ground black pepper 2 tablespoons olive oil 1 garlic clove, thinly sliced 1/2 medium onion, thinly sliced 1/2 medium head fennel, quartered, cored and thinly sliced 1/4 cup white wine 1 15 - ounce can crushed tomatoes 1/4 cup roughly chopped pitted green olives 1/4 cup (about 1 1/2 ounces) feta, crumbled 2 tablespoons fresh oregano Directions Cook penne according to package directions, reserving 1 cup pasta water; drain.
Nutrition Information Servings Per Recipe: 4PER SERVING: 412 cal., 12 g total fat (3 g sat. fat), 56 g carb. (5 g fiber), 19 g pro. Pasta Leonardo recipe. Turkish Chickpea and Potato Stew with Baharat. Welcome to Herbivoracious!
If this is your first visit, please start here. Turkish Chickpea and Potato Stew with Baharat I’m obsessed with baharat lately. Baharat is a spice mixture that is popular throughout North Africa, the Levant and the Middle East. Most versions include black pepper, cumin, coriander, cloves and cinnamon. Like Indian garam masala, baharat can be added at the beginning or end of a dish to produce different flavors. This dish will work with canned chickpeas, but is much better if you have time to cook them at home. I served this on Persian rice pilaf with its characteristic crispy crust (chelo with tahdig), which I don’t think is too big of a stretch, but it will also eat well on plain basmati rice, or with couscous.
Turkish Chickpea and Potato Stew with BaharatGluten-free / Vegan option / Serves 4.