2016.06.12 Pasta; Bell Pepper, Gremolata, Linguine, Pea, Spinach, Tomato, Zucchini

2016.06.12 Pasta; Bell Pepper, Gremolata, Linguine, Pea, Spinach, Tomato, Zucchini

Shopping Cart (Products are suggestions, substitute per need\want):

1 jar Victoria Vegan Alfredo Sauce, Arugula Pesto
1 pkg. Whole Foods 365 Linguine, Whole Wheat
1 can Whole Foods 365 Artichoke Hearts
1 Lemon
1 Shallot
1 Garlic
1 Parsley
1 Zucchini
1 pkg. Tomatoes, Grape
1 Bell Pepper, Yellow
1 Bell Pepper, Red
1 pkg. Peas, Snap
1 pkg. Spinach, Baby
(plus anything missing from the staples list)

Fridge/Pantry Staples:

Sea Salt, Fine Crystals
Pepper, Ground


Bring all ingredients to room temperature

Large pot of lightly salted water, for pasta
Large skillet with 2 tablespoons EVOO

Zucchini (1), trim ends, cut quarter lengthwise, then cut into 1/4" pieces
Grape tomatoes (1 cup), cut each into 1/2
Red bell pepper (1/2), cut into 1/4" slices
Yellow bell pepper (1/2), cut into 1/4" slices
Lemon (1), peel 4 long strips of zest, then finely chop
Lemon, cut the lemon in 1/2, then cut 1/2 into quarters, save the other 1/2 for juicing
Parsley (12 sprigs), destem, then finely chop
Artichoke hearts (2/3 cup), drain then finely chop
Garlic (3 cloves), finely chop and divide in 1/2 between two prep bowls
Shallot, cut ends off and remove peel, then finely chop
Snap Peas (1 cup) remove fibrous strings\ends, then cut in half at an angle
Pesto (1/4 cup)
Spinach (2 1/2 cups), roughly chop


Pasta -

Cook pasta to package instruction, about 12 minutes or al dente.
Strain pasta saving 1/4 cup of pasta water.
Set both aside.

Gremolata -

In a medium prep bowl add the lemon zest, parsley, first half of chopped garlic, artichoke, 2 tablespoons EVOO, and salt & pepper to taste, stirring all to combine.

Saute -

In skillet over medium heat, saute shallot and remaining second half of chopped garlic for about 2 minutes.
Add zucchini, tomato, bell pepper, salt & pepper to taste to skillet and cook about 5 minutes.
Add snap pea.
Squeeze juice for the 1/2 lemon, avoiding seed, over the vegetables.
Cook all for 2 minutes stirring periodically.

Combine -

Add pasta to skillet with vegetables and stir to combine.
Add arugula pesto and 2 tablespoons of reserved pasta water and stir to combine.
Cooking 3 minutes until pasta is warm and sauce thickens.
Add spinach to skillet, and remove skillet from burner
Stir meal until spinach wilts.
Add salt & pepper to taste.


Half meal between two dishes
Drizzle and remaing pan sauce over each dish.
Top each dish with the gremolata.
Lemon wedges on the side.

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