My husband made this dish for dinner last night. It was really easy and had a lot of flavor. It is perfect if you are looking for a quick and healthy vegetarian meal. It would be great in the summer cold.
Tuscan Kalamata Olive and White Bean Pasta
Makes 4 servings
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon red pepper flakes
6 oz uncooked rotini pasta
1 can (about 15 oz) navy beans
1 can (about 14 oz)diced tomatoes
1/2 cup pitted kalamata olives
1/2 cup packed spinach leaves
1/4 cup (1oz) pine nuts, toasted*
2 tablespoons chopped fresh basil
2 oz crumbed feta cheese with peppercorn
*To toast nuts,spread in shallow baking pan. Bake in preheated 350 oven 5-10 minutes until golden,stir frequently.
** If feta with peppercorn is unavailable, use plain feta and season pasta mixture with 1/4 teaspoon black pepper.
1. Combine oil,garlic, salt and pepper flakes in small bowl; set aside.
2. Cook pasta according to package directions. Meanwhile, drain beans and tomatoes in colander. Pour pasta and cooking water over beans and tomatoes. Drain well. Transfer to large bowl. Add garlic mixture, olives, spinach, nut and basil. Toss gently to blend well. Top with feta.
Veggie (Meatless) Balls
I got this recipe off of the Nate Berkus Show he had the owners of The Meatball Shop in NYC on. I love Spaghetti and meatballs and it was one of those things that I really missed. If you make it just make sure you really cut up your veggies into small pieces. I used organic spaghetti sauce and Hodgson Mill Whole Wheat Angel Hair Noodles. I also served a nice mixed green salad with lots of vegetables. It made enough meatballs that I could freeze the extra for another meal. They taste like real meat! It can easily be made into a Vegan recipe by using vegan parmesan cheese and egg replacer.
Veggie Balls
Makes about 2 dozen 1 ½ -inch meatballs
Ingredients
2 cups lentils
¼ cup plus 1 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 garlic clove, minced
1 tablespoon chopped fresh thyme
2 teaspoons salt
3 tablespoons tomato paste
8 ounces Button Mushrooms, wiped clean and sliced
3 large eggs
½ cup grated Parmesan cheese
½ cup bread crumbs
½ cup chopped fresh parsley
¼ cup finely chopped walnuts
Directions:
Combine the lentils and 2 quarts water in a medium stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are soft (but not falling apart), about 25 minutes. Drain the lentils and allow to cool.
Add ¼ cup of the olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, thyme, and salt over medium-high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown. Add the tomato paste and continue to cook, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring frequently, for 15 more minutes, or until all the liquid is absorbed. Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture.
Add the eggs, Parmesan, bread crumbs, parsley, and walnuts to the cooled vegetable mixture and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes.
Preheat the oven to 400°F.
Drizzle the remaining 2 tablespoons olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
Roll the mixture into round, gold ball-size meatballs (about 1 ½ inches), making sure to pack the vegetable mixture firmly. Place the balls in the prepared baking dish, allowing ¼ -inch of space between the balls and place them in even rows vertically and horizontally to form a grid.
Roast for 30 minutes, or until the meatballs are firm and cooked through.
Allow the meatballs to cool for 5 minutes in the baking dish before serving.
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