Saturday, July 18, 2015

Zucchini and Corn Pasta Salad

Adapted from MindBodyGreen and MJ and Hungryman

INGREDIENTS:
  • 1 – 13 oz package pasta, cooked according to package directions
  • 3 medium zucchini but into matchsticks
  • 1 – 16 oz package frozen corn, thawed and drained
  • 2-3 large tomatoes, diced

  • ¼ cup olive oil
  • ½ tsp salt
  • 1 tsp sugar
  • 1 tablespoon lemon juice
  • ½ bunch basil leaves (about 2 cups loosely packed)
METHOD:
  • Cook pasta and drain
  • Combine pasta with zucchini, corn and tomatoes
  • Combine oil, salt, sugar, lemon juice and basil in blender and blend until smooth
  • Stir basil blend into pasta/vegetable mixture
  • Serve chilled or at room temperature

Saturday, July 4, 2015

Spicy Sausage Pasta with Greens


Adapted from Cook for Your Life

INGREDIENTS:
  • 1 package whole wheat pasta
  • 1 bunch kale
  • 1 bunch beet greens and stems
  • 1 tablespoon oil
  • 5 garlic scapes, sliced into 1/4 inch pieces
  • 1 package Tofurky Italian Sausage, cut into 1/4 inch pieces
METHOD:
  • Put a large pot of salted water on to boil. 
  • Strip leaves from the stalks of kale, discard stalks
  • Cut leaves from beat green stems, slice stems and reserve separately
  • Wash and chop all leaves, drain
  • Put pasta in boiling water; return water to boil for a minute or two
  • Add in leaves, return to boil and cook for the remainder of pasta cooking time; drain reserving 1 cup liquid
  • In pasta pot, heat oil, add beet stems, garlic scapes and sausage; saute
  • Add 1/2 cup pasta water, cover and boil for a few minutes until scapes and stems are tender
  • Remove from heat, stir in drained pasta and greens adding more cooking water if needed
  • Salt to taste