Meatless Monday – Garlic Lemon Spinach Pasta
With the spring weather today, I was craving something light and fresh for supper. I found this recipe over the winter and was waiting for a day like today to test it out. The original recipe is HERE and it’s simple! As a bonus, it only uses 5 ingredients!
Gather your ingredients:
- 6 tablespoons olive oil
- Zest/Juice of one lemon
- Garlic (preferably fresh cloves – 8, but can you minced or what you have on hand)
- 1 lb. of pasta (angel hair, thin spaghetti, spaghetti)
- 6 oz. bag of baby spinach
First, heat your oil and garlic over medium-low heat to bring out the flavor of the garlic (about 10 minutes)
While you are heating the garlic, boil your water and cook the pasta according to the package directions
Zest your lemon and add it to the oil along with the juice of the lemon.
Drain your pasta and mix with the spinach and lemon-garlic oil.
Make sure to mix well so that the pasta and spinach get mixed together.
Serve and enjoy!
This makes 4-6 servings – depending on if you are having it as the main course or the side. This would pair well with any kind of seafood or with some grilled chicken. I decided to truly go meatless today and have it as the main course.
Easy to make with fresh ingredients – you can’t go wrong!
Meatless Monday – Spinach, Mushroom & Feta Quiche
As you may know I am NOT a morning person. I stay in bed until the last possible moment and often (who am I kidding – ALWAYS) run out the door without taking the time to eat breakfast or even pack anything to take with me. This week’s Meatless Monday recipe is one that will provide me with some leftovers to enjoy – for breakfast the rest of the week – but it was also enough to have a nice, filling meal – once I added some veggies as a side. The original recipe (found via Pinterest) was located HERE.
Gather those ingredients:
Ingredients:
- 8 oz. fresh mushrooms
- 1/2 tsp. minced garlic
- 1 box frozen spinach
- 4 large eggs
- 1 cup milk
- 2 oz. feta cheese
- 1/4 cup grated Parmesan
- 1/2 cup shredded mozzarella
- Salt/Pepper to taste (I don’t add a lot of salt to my cooking so I didn’t put any in my version
Directions:
Preheat oven to 350 degrees. If your spinach isn’t already thawed, thaw it in the microwave and then place it in a colander to drain. Slice your mushrooms into thin slices. Then put them in a cooking spray-coated skillet with your garlic and some pepper. Heat until they have sweat out all the moisture, approximately 5-7 minutes.
Next, squeeze out the excess moisture from the spinach and put into a coated pie dish. Then layer on your mushroom mixture and the feta cheese.
Now, mix together your eggs, then add in the milk and Parmesan cheese.
Pour the mixture on top of the spinach, mushrooms and feta. Then top with the mozzarella cheese and place pie plate onto a baking tray (to make oven transfer easier)
Cook in your 350 degree oven for 45 minutes to 1 hour. Your eggs should be fully cooked and the cheese a golden brown. Next, slice and serve!
This recipe is definitely a home run for me. Look at all that spinach and cheesy goodness! Can’t wait to have a nice warm breakfast for the rest of the week!
What’s your favorite Meatless Monday recipe? Leave me some suggestions in the comments!
2014 New Recipe #5 – Vegetable Chow Mein
Lately I’ve been trying to do a Meatless Monday recipe for my supper meal on Monday nights. Tonight’s recipe comes from Dish Ditty Recipes and you can see the original post HERE. I have been craving lo mein since one of my students brought leftovers for lunch last week, so I decided to try this recipe – and let me say, it was delicious and actually pretty easy!
As always, start by gathering your ingredients:
Ingredients:
- 2 cups cabbage (shredded) – I used the bagged cabbage
- 1 cup carrots (shredded) – again, I used the bagged
- 1/2 bunch of green onions (sliced into long, thin strips)
- * I added some mushrooms (because I love them) but didn’t take a pic with them – they were not on the original recipe
- 1 pkg. chow mein stir fry noodles
- 1 cup chicken broth
- 1/4 cup soy sauce (I used light)
- 1/4 cup Sesame oil
- 1/4 cup lo mein sauce (or oyster sauce)
- 1 Tbsp. EVOO
(when I make this again, I will probably cut down a little on the sesame oil and lo mein sauce, but it was still good this way)
First, cook noodles according to package directions (minus 1 minute). Mine literally had to cook for 2 minutes. Then, take the noodles off the heat, strain and run cool water over them.
While that’s cooking, chop up and assemble all of the vegetables. You definitely don’t have to add the mushrooms, but I thought it added a lot to the dish.
Next, heat your oil in the pan and add your veggies – cooking for about 2 minutes, or until the cabbage is wilted.
Now it’s time to add in the noodles. Add in your noodles and 1/2 cup of your chicken broth. Make sure to stir constantly. Cook for about 30 seconds – then add the remaining half cup of chicken broth and heat until all the liquid is dissolved.
Finally, add in your soy sauce, sesame oil and lo mein sauce. Heat through – about 2-3 minutes, and that’s it!
Doesn’t it look delicious! Totally easy, just like your local Chinese restaurant and at a reasonable price! Meatless Monday (although not completely vegetarian thanks to the chicken broth) was a success!
the seeds you plant. 