Prep Time: 5 minutes
Cook Time: 15 minutes
The versatility of pasta can make it a vegan's best friend. But it's important to remember that not all noodles are created equal. Choose a whole wheat and/or spinach noodle to amp up nutritional content. In addition, spaghetti squash can serve as a terrific substitute for regular pasta, to cut down on your meal's refined carbohydrates, and boost the vitamins being served up with dinner. It's also tremendously important to include fresh veggies and a protein with your al dente, lest you miss out on important nutrition while filling up on quick carbs. While I advocate for a life with pasta, gluten free alternatives are good to try and implement in addition to more traditional styles, and it's important for us to remember that dishes heavy on bread and pasta are "sometimes" meals, but that these ingredients do break down into sugar in the body, and therefore shouldn't be treated like "every day" foods, but as more of a special dinner time treat.
This simple meal is just what it says on in the title, or in this case on the blog header. It's fast and easy work night dinner, and won't break the bank.
- 6 oz spaghetti
- Head of broccoli
- A good handful of walnuts
- Half a dozen sundried tomatoes
- Zest and juice of half a lemon
- A tablespoon of olive oil
- Chop the broccoli into small florets.
- Heat a dry pan over a medium heat and toast the walnuts until fragrant.
- Chop the tomatoes into thin slithers - kitchen scissors will do a quicker job of this than a knife.
- Cook the spaghetti in plenty of boiling water. About three minutes before the end, add the broccoli.
- Drain the pasta and broccoli. Mix with the olive oil, walnuts, tomatoes and lemon zest.
- Season with black pepper and lemon juice to taste.
*Image courtesy Flickr creative commons.