MEATLESS MONDAY: Whole Wheat Fusilli with Tomato, Basil and Smoked Mozzarella
A few weeks ago I told you all about Meatless Mondays and asked for your veggie recipe submissions too. This whole-wheat pasta dish recipe that DeniseRichards.com member Bogusia Kaminski submitted sounds like a delicious and nutritious weekday dinner that even the kids will love. Just don’t forget to double it if you’re feeding more than two. Thank you, Bogusia, for your submission!
I love this whole-wheat pasta dish which I make every Monday for dinner. It’s very easy and healthy!
Serves 2
1/2 cup whole-wheat fusilli
2 tsp. olive oil
2 to 3 cloves of garlic, smashed, peeled and minced (whack the cloves with the side of a large knife for easier peeling)
4 Roma tomatoes, chopped
salt and pepper to taste
1/2 cup fresh shredded basil plus 2 tbsp. for garnish
1 tbsp. toasted pine nuts
2 oz. smoked mozzarella, shredded
Cook the pasta according to package directions, until firm but tender (al dente). While the pasta is cooking, heat the olive oil in a nonstick skillet. Sauté the garlic in the oil until golden but not brown. Add the tomatoes, salt and pepper. Simmer until the pasta is done cooking. Remove the pasta from the water with a slotted spoon and add it to the sauce. Add about 1/4 cup of the pasta cooking water as you go. This helps thicken the sauce. Stir in the 1/2 cup shredded basil, pine nuts and mozzarella. Stir to combine. Remove to two plates and garnish with more shredded basil. Serve hot.
I am always looking for yummy new recipes to try. If you have a meatless recipe that you’d like to see featured on my site, submit it below in the comments section.
XO, Denise
Ingredients
Serves: 4
2 large red peppers, seeded and cut into 2-inch wedges
1 Italian eggplant, sliced into 1/2-inch planks
2 medium zucchini, sliced into 1/2-inch planks
1/4 cup extra-virgin olive oil
2 sprigs fresh thyme
2 cloves garlic, peeled and grated fine
Kosher salt and freshly ground black pepper
Dressing:
2/3 cup extra-virgin olive oil
1/3 cup fresh lemon juice
1 tablespoon harissa
Kosher salt and freshly ground black pepper to taste
Directions
1. In a large mixing bowl combine 1/4 cup of olive oil, fresh thyme and grated garlic. Season with salt and pepper and add sliced vegetables. Stir well to coat everything evenly.
2. Heat an outdoor grill or griddle pan. When grill is very hot, place vegetables on grill in a single layer. Cook vegetables on each side for about 2 minutes until well marked. Arrange grilled vegetables on a large platter slightly overlapping one another.
3. Make dressing: Combine olive oil, lemon juice and harissa in a large mixing bowl. Whisk and season with salt and pepper. Drizzle over warm grilled vegetables.
It's colorful
RECIPE: Bake the squash, after splitting and removing the seeds, place upside down on baking sheet and bake at 375 for approx 40-50 min. Allow squash to cool down approx 10 min and then scrape out the inside with a fork to get the spaghetti like strands from the squash. (if squash seems difficult to scrape place back in the oven for a few min. more but you do want it a bit dente because you will be re-heating it in the butter and garlic!)....Heat a large sauce pan with the butter, garlic and herbs over med-high heat, add a 1/2 tsp salt and minced parsley and/or herbes provence, then add the spaghetti squash strands. Toss well and sprinkle with parmesan cheese and taste to see if you need additional seasoning. The spaghetti squash should have a light crunch because that makes it just plain YUMMY!!! You can use your culinary imagination and add goat cheese and/or tomatoes etc. once cooked before serving. Enjoy!
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