we are having vegetarian meals all week to see how much money (if any) we save and to see how we feel after 5 days of the meat-free meals. this is, by no means, a gateway to us becoming vegetarians but just a little reminder that dinners that are vegetarian can be delicious, exciting and easy to slip into your weeknight routine.
last night we had thick spaghetti with grilled zucchini, garlic, lemon and red pepper flakes. it was really simple and light (yes, pasta can be light!) and tasty. today for lunch i jazzed it up a little with some torn, fresh basil leaves, a few more squirts of lemon, little bits of crumbly, tangy goat cheese and a drizzle of olive oil.
this is another one of my method over recipe type recipes...
grill some veggies- daniel grilled the zucchini, eggplant and some small sweet potatoes all brushed with olive oil then sprinkled with salt and pepper. the eggplant and sweet potatoes are for tonight's dinner- grilled sweet potatoes and eggplant with homemade garlic naan, spiced indian chickpeas and a lemony garlic + mint yogurt sauce.
cook 1 lb of pasta- spaghetti, thick spaghetti, angel hair pasta or fettucini.
in a large skillet heat 1/4 cup good olive oil over med low heat. toss in 1/4 - 1/2 tsp of red pepper flakes and let infuse the oil, stirring, for 2 minutes.
add 4 cloves minced garlic. stir and heat only until fragrant. you dont want any color on the garlic here.
toss everything into the skillet- drained pasta, juice of 2 lemons, chopped up grilled veggie(s), some grated parm-reg cheese, salt and pepper and combine.
if you want to make it like i did today for lunch- tear up some basil leaves, maybe 8-10, and crumble some goat cheese over the pasta. daniel chopped up some of the eggplant and added that to his pasta for lunch today. i also think this would be delicious with zucchini, goat cheese, basil and some freshly grilled corn that you slice off the cob. you like tomatoes? toss in some fresh, sun-dried or roasted grape or cherry tomatoes.