Creamy Garlic Pasta with Roasted Brussel Sprouts & Tomatoes
Makes 3 servings
Ingredients
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1 cup halved Brussel sprouts
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1/2 cup halved grape tomatoes
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1 tsp olive oil
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1 garlic clove, roughly chopped
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Salt and pepper to taste
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2 minced garlic cloves
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1/4 diced white onion
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1 cup sliced crimini mushrooms
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1/4 cup all-purpose flour
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2 cups unsweetened almond milk
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1 tbsp chopped fresh basil
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1/2 tsp lemon zest
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2 tsp lemon juice
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8 oz. pasta of choice
Instructions
Preheat the oven to 400 degrees. Lightly grease a baking sheet. Toss the Brussel sprouts, garlic cloves, and tomatoes with oil, salt, and pepper. Bake for 30 min. or until Brussel sprouts are charred & tender and tomatoes are blistered.
While veggies are cooking, bring a large pot of salted water to a boil. Cook pasta according to pkg directions, drain and set aside. Reserve 1 tbsp of pasta water.
Heat 1 tsp olive oil in a large skillet over medium heat. Add the minced garlic and onions. Sweat the onions for 2-3 min. until translucent and fragrant. Add a pinch of salt.
Stir in the flour and let toast for 30 seconds. Whisking constantly, slowly stir in the almond milk until the flour is fully combined. Bring to a simmer, reduce heat to medium-low, and cook for 8-10 min. until thickened.
Once the sauce has thickened, add in the fresh basil, lemon juice, and zest. Season with salt and pepper. Cook for an additional 3-4 min. to mend the flavors.
Add the pasta and veggies (not the roasted garlic) and stir to fully coat it in the sauce. Add the reserved pasta water as well.
Serve with more fresh basil, freshly cracked pepper, and a lemon slice.
Recipe from Healthienut
Eggplant & Squash Gratin
Makes 6 servings
Ingredients
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2 Medium eggplants sliced into 1/4″ slices
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2 Medium zucchini or squash sliced into 1/4″ slices
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1 lb Vine ripe tomatoes sliced into 1/4″ slices
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1 Tbsp Italian seasoning
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1 Tbsp garlic powder
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1/3 Cup freshly grated parmesan cheese or more
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2 Tbsp olive oil
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Sea salt and fresh ground black pepper
Instructions
Preheat the oven to 375F and spray a baking dish with cooking spray.
In a large bowl add eggplant, tomato and zucchini slices. Sprinkle with Italian seasoning, garlic powder, Parmesan and then season with salt and pepper to taste.
Drizzle with olive oil and toss to get all slices well coated.
Arrange sliced veggies alternatively into the prepared baking dish, making a spiral stack starting from the edge all the way through the middle
Place the dish on a rack in center of the oven and bake for 40 minutes until vegetables are soft, and the top is golden brown. Enjoy!
Recipe from Healthy Fitness Meals
Summer Squash & Vidalia Onion Casserole
Makes 8 servings
Ingredients
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1/2 lb fresh stringless green beans, trimmed
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1/2 lb fresh stringless yellow wax beans, trimmed
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2 tablespoons butter
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3 garlic cloves, minced
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Juice of 1/2 lemon + lemon slices, for garnish
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Salt and fresh cracked pepper
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1 tablespoon hot sauce (we used Sriracha)
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1/2 cup vegetable stock
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Crushed red chili pepper flakes, optional
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1/2 cup fresh chopped parsley
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1 tablespoon fresh thyme leaves
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Parmesan shavings, or garnish
Instructions
Arrange beans in a microwave-safe dish with 1/2 cup (125ml) water. Cook in the microwave for 8-10 minutes, until almost done but still crisp.
Melt 1 tablespoon butter in a large skillet over medium-high heat. Add chopped parsley, thyme, garlic, Italian seasoning, red crushed chili pepper flakes and pre-cooked beans and cook for 4 to 5 minutes, stirring regularly, until cooked to your liking – Add the second tablespoon butter and stir until melted to coat the beans. Deglaze with lemon juice, Sriracha and vegetable stock, and reduce the sauce for a couple of minutes.
Adjust seasoning with pepper and serve the garlic butter green and yellow wax beans skillet immediately, garnished with more crushed chili pepper, fresh herbs, and parmesan shavings. Enjoy!
Recipe from Eat Well 101