It’s Mediterranean Monday, one week off schedule! Last week I was out of town, and that means no cooking and no blogging until I returned home. After I got back, I stopped by a local produce stand and stocked up on fresh veggies. I was itching for a dish that allowed me to use several of those veggies, and my fresh herbs, together. I love experimenting with mixing ingredients and combining flavors!
I took my boys on a short three mile hike yesterday to Little Grand Canyon in Pomona, Illinois. The descent into the canyon, and the ascent back up, both took place in a steep and rocky creek bed. The hike was short, but it was a lot of work and we all worked up a serious appetite. We packed a picnic lunch to eat when we got off the trail, but by the time we made it back home we were all hungry again and had to have a snack. Then I took them back to their dad’s, a four hour drive, and I was absolutely ravenous by the time I made it home. So I decided I needed something with some carbs to stave off my relentless hiking-induced appetite.
I had some tofu left that needed used up, so this recipe is vegetarian friendly…but it could easily be made using chicken or shrimp, or any other protein you prefer. It can also be made vegan simply by skipping the parmesan cheese at the end.
Greek Pasta with Farmer’s Market Veggies
447 calories per serving, 1-dish meal
- 1 whole, fresh zucchini
- 4-5 asparagus spears
- 1/2 of a white onion
- 1/2 of a green pepper
- 6 oz. extra firm tofu (or protein of your choice)
- 10 kalamata olives
- 2 oz. whole wheat spaghetti
- 1 Tbsp olive oil
- Fresh-cut basil, oregano, thyme and rosemary, as much or little as you prefer
- 2 tsp ground cumin
- 2 tsp chili powder
- 1/2 tsp garlic powder
- salt and pepper to taste
- crushed red pepper flakes if you like a little spice, as much as you like
- 1 oz. fresh grated parmesan cheese
- Set spaghetti to boil in a pot over high heat, turning down to medium once water starts to boil
- Heat the olive oil over medium heat in a large skillet
- Add onion and green pepper to skillet and let brown
- Meanwhile, dice the zucchini and asparagus, then add to the skillet
- Chop the herbs up fine, add to skillet, and stir to combine
- Pour in 1-2 Tbsp of water to help soften vegetables, then cover
- While this is simmering, dice tomato and tofu, and slice the olives in half
- once zucchini and asparagus begin to feel soft, add the tomatoes, olives and tofu and stir
- Add salt, pepper, garlic, cumin, chili powder and red pepper flakes
- Turn heat down low and simmer for 5-10 minutes, or until tomatoes soften and start to break down
- While this is simmering, drain spaghetti
- Turn off heat, add spaghetti to skillet, and combine well
- Divide into two plates (or one plate and one storage container, which is what I did so I could take the other half to work for lunch the next day)
- Top with 1/2 oz. of the parmesan cheese per serving
- Pour yourself a glass of wine and enjoy!
This makes perfect leftovers, because the whole wheat pasta doesn’t swell and get soggy like refined white pasta. And, the flavors of the vegetables and herbs marinate overnight and make this dish even better the next day! I placed the second serving in a glass bowl in the refrigerator, so all I had to do the next morning was take the bowl from fridge, to lunch bag, to work.
If you try this dish with grilled chicken or shrimp, let me know how it turns out! I think both would be delicious!