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Wednesday, January 29, 2014

Garden Fresh Vegetarian Spaghetti

This past week I have been craving things that are flavorful and fresh. Really sour salads have been hitting the spot, but at times I want that mix between fresh and carb-y. This dish hit that spot. 

I had leftover noodles in the refrigerator and I decided to pick some veggies from the garden and sauté them to tasty goodness.


Olive oil
1/4 of a ripe tomato 
1 clove garlic
Handful of young kale (baby sprouts)
Handful of young brussels sprouts (if they are large, half them)
About 1 cup of pre-cooked whole wheat spaghetti
Salt & pepper to taste

Sauté the garlic in olive oil for a minute or so, on medium heat. Add the chopped tomato and let glaze. Chop the larger pieces of kale and leave the center shoots whole. Toss the chopped kale in and lightly stir into the tomatoes and garlic. If your brussels sprouts are larger, add them to the tomatoes before the kale, to allow them to cook longer and avoid over cooking the kale. If they are very small, add them in after the kale. They will only need a few minutes to get that perfect fresh bite. Add the noodles and toss all together. Sprinkle with salt and pepper. Lastly, add the kale sprouts, and stir just until the noodles seem to be done. You want them to remain fresh.

This dish is so quick and easy, not to mention healthy and is sure to satisfy any craving. 

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