Posts tagged with Pasta

Meatless Monday recipe of the week: Linguine with Spinach, Artichokes, and Red Lentil Sauce

Linguine with Spinach, Artichokes, and Red Lentil Sauce from www.wholefoodsmarket.com.

Linguine with Spinach, Artichokes, and Red Lentil Sauce from www.wholefoodsmarket.com. by Sarah Henning

Sometimes it’s just worth it to fall back on that old pantry staple: pasta.

But it doesn’t just have to be pasta with the requisite red sauce. No, vegetarian dishes can be so much more. Here’s a handy (and yummy) example: Linguine with Spinach, Artichokes, and Red Lentil Sauce.

OK, yes, the sauce is technically red, but this isn’t your ubiquitous marinara. Rather, it’s a hearty dish with plenty of protein (thanks, lentils!) and extra special flavor from the spinach and artichokes. Chow down!

Linguine with Spinach, Artichokes, and Red Lentil Sauce

2 teaspoons brown mustard seeds

1 cup low-sodium vegetable broth

1 cup finely chopped yellow onion

3/4 cup dried red lentils

3 cloves garlic, finely chopped

6 tablespoons lemon juice

1/2 pound whole wheat linguine

1 bunch spinach, stemmed and roughly chopped

4 artichoke hearts, rinsed, drained and quartered

In a medium pot, heat mustard seeds over medium heat until they begin to pop, 2 to 3 minutes. Carefully add broth, 1 cup water, onion, lentils and garlic and bring to a boil. Reduce heat to medium-low, cover and simmer until lentils are very tender and falling apart, about 20 minutes. Remove from heat, add lemon juice and stir until lentils break apart to make a sauce. Meanwhile, bring a large pot of water to a boil. Add linguine and cook until al dente, 8 to 10 minutes; drain and return to pot. Immediately add spinach, artichoke hearts and lentil sauce to hot pasta, toss well and serve. Serves 4.

— Recipe and photo from www.wholefoodsmarket.com.

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Meatless Monday recipe of the week: Pasta with Broccoli

Pasta is a staple in many a household, be it vegetarian or standard. That said, most of us should have the ingredients for today’s suggested Meatless Monday dinner: Penne with Broccoli. What could be easier than getting your veggies and main course in one bowl? Less mess, less fuss, more yum. Enjoy!

Penne with Broccoli

1 (16 ounces) box penne pasta, cooked according to directions on package

4 tablespoons margarine, melted

2 cups low-fat sharp cheddar cheese, shredded

2 (14 ounces) packages frozen broccoli florets, prepared according to package

2 large eggs, lightly beaten

1 (10 3/4 ounces) can cream of broccoli soup

1 cup low-sodium vegetable broth

1/2 cup mozzarella cheese, shredded

Red pepper flakes (optional)

Preheat oven to 350 degrees. Spray 2.5 quart glass baking dish with vegetable spray. Combine cooked pasta, margarine, and 1 cup shredded cheddar in baking dish. In another bowl combine eggs, soup and broth.

Pour 1/2 of the soup mixture over pasta and cheese. Top with broccoli.

Combine mozzarella and remaining cheddar cheese and sprinkle over broccoli. Pour rest of soup mixture over cheese.

Bake for 30 minutes until hot and bubbly. Top with red pepper flakes, if desired.

— Recipe from www.egglandsbest.com.

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