Greens, Glorious Greens!
Posted on | November 16, 2009 | 3 Comments
i have to say, the book couldn’t have come at a better time. i’ve decided that it’s time to be a little more daring [read: grown-up] with our vegetable choices. specifically, when it comes to the leafy green variety. the goal is to try at least one new green a week. and the greens, glorious greens! cookbook is going to help with this goal immensely.
so far, the favorite recipe from the book has been the pasta with summer squash, arugula and herbs. and yes, it felt a little wrong making it since it’s not technically summer anymore. i did, however, get some local squash [which has to count for something].
of course, i had to tweak it ever so slightly but have to say that the book is fairly good for someone like me [you know, with food intolerances]. a good portion of the recipes can be made as is. and that’s huge!
for your reference: the following recipe is vegetarian, vegan, dairy-free, nightshade-free, soy-free, egg free, cinnamon free, and contains no msg. it can also be made wheat-free and/or gluten-free depending on the pasta you choose.
Pasta With Summer Squash, Arugula And Herbs
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Ingredients
- 12 oz pasta
- 3 Tbsp. Extra-virgin olive oil
- 1 medium onion, chopped
- 1 yellow summer squash, julienned
- 1 zucchini, julienned
- 2 cloves garlic, minced
- 1 cup arugula, washed and chopped
- 1/4 cup parsley, chopped
- 1/4 cup basil, chopped
- 1-2 tbs balsamic vinegar to taste
- Salt and fresh ground pepper to taste
Directions:
- In a large pot, bring water to boil and cook pasta until al dente.
- Meanwhile, in a medium skillet heat 1 tablespoon of olive oil.
- Add onion and saute for 3 minutes.
- Add squash and continue to cook for 5 more minutes.
- Add garlic and cook another 2 minutes.
- Turn off heat and set aside.
- When pasta is al dente, drain and place in a large shallow serving bowl.
- Toss with remaining 2 tablespoons of olive oil, balsamic vinegar, sauteed vegetables, arugula and herbs.
- Season to taste and serve immediately.
Notes:
- the arugula was slightly bitter. we had initially tried lemon juice to help, but found that the balsamic vinegar toned it down nicely.
- the parsley was a little overbearing and would do a little lot less next time around.
- this recipe is ridiculously easy and quick. perfect for those nights when you don’t feel like cooking but want a healthy meal.
Comments
3 Responses to “Greens, Glorious Greens!”
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November 16th, 2009 @ 4:39 pm
As much as I hate veggies, I do love arugula. Looks delish!
November 16th, 2009 @ 4:54 pm
Wow what a beautiful meal that is. I just today decided to eat more raw, more like a vegetarian, maybe a lacto-ovo type because I like milk products and I like eggs…anyway. first day was really great so far. Amazing how much crap I was eating to satisfy some empty hole, mostly stress. My question to you is, is it normal to get a headache after an entire day of eating so clean
High fiber cereal with soy milk, berries, apple, peanut butter, Mache lettuce and other veggies in my really big salad, a bit of olive oil and I had coffee early this morning. I think that about covers it so far. Oh and water, lots of it. What do you think? A detox process maybe? Just wondering. I’m new at the vegetarian concept so I’m looking for honest opinions from those who know more. Thanks. Great blog by the way. I love it.
November 20th, 2009 @ 11:30 am
Ohhh, grown-up foods. I’ll get there eventually. This meal does look good, though, and I’m glad to hear that the book is worthwhile! I’ll have to keep it in mind for when I decide to be an adult myself.