Another Tribute to Meatless Mondays

Vegetables are amazing.  Don’t get me wrong, I love my meat, but sometimes a vegetarian meal can be so satisfying.  Here’s another tribute to meatless Mondays…

Zucchini Pasta with Tomato Sauce and Mushrooms

Serves 2

  • 2 medium sized zucchini, julienned into “pasta”
  • 6 oz. mushrooms, sliced
  • 1 onion, diced
  • 6 garlic cloves, minced
  • 1 roasted red pepper, coarsely chopped
  • 2 oz. sundried tomatoes
  • 6 oz. marinara sauce (I used Rao’s)
  • 4 large basil leaves, coarsely chopped
  • Olive oil
  • Sea salt
  • Black pepper
  1. In a large skillet, over medium heat, drizzle olive oil and saute half the garlic and half the onions.  Saute for 3-5 minutes until golden in color.
  2. Add mushrooms.  Cook for an additional 5 minutes, or until cooked through.  Remove garlic, onions, and mushrooms and set aside in a separate bowl.
  3. Using the same skillet, over medium heat, drizzle olive oil and add remaining garlic and onion.  Saute for 3-5 minutes.
  4. Turn to low heat.  Add zucchini pasta and saute for an additional 5 minutes.  Constantly stir the zucchini pasta to ensure it does not stick to the skillet.  Remove from pan and set aside.
  5. With the same skillet, over low heat, add roasted red peppers, sundried tomatoes, basil, and marinara sauce.  Simmer for 5-7 minutes.
  6. To plate, place the zucchini pasta first, then layer with marinara sauce, and top with sauteed mushrooms.

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Another Wonderful Pasta Substitute

I’m such a sucker for Trader Joe’s marketing.  I was grocery shopping over the weekend and picked up a bag of their seafood blend in the frozen section.  Right above the price tag, in a bright neon yellow sign says, “Try it with our Arrabiata Sauce!”  Without hesitation, I grab the sauce that is so brilliantly placed right above the seafood blend and go on my merry way.  A few aisles later, I’ve tossed a bunch of other things into my cart (not on my shopping list) and end up spending way more than expected.

So, what else do I need to purchase to serve with this seafood blend and Arrabiata sauce?  Pasta, of course!!  But, how can I make this a more nutritious meal?  Zucchini pasta!  I bought this amazing julienne peeler from Home Goods for only $2.99.  It’s the perfect tool (small and easy to use) to make zucchini pasta instead of spending money on another clunky tool to add to the mix of kitchen appliances.

Tonight’s dinner features 3 main ingredients, with a few additional spices to enhance the flavors.  It does take some time to prepare, so I wouldn’t call it an easy and quick weeknight dinner, but something to try if you have ~45 mins in the kitchen!

Zucchini Pasta with Seafood & Arrabiata Sauce

Serves 2

For the zucchini pasta:

  1. Using the julienne peeler, strip the zucchini down to the seeds.  Place julienned zucchini into a large bowl.  Season with some sea salt and mix well.
  2. Prior to cooking, squeeze the zucchini pasta to get rid of the excess water.
  3. In a medium sized pot, add butter and garlic.  Saute for a few minutes.  Add zucchini pasta and cook for an additional 1-2 minutes or until cooked through.  Remove from pot and set aside.

 

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For the sauce:

  1. Using the same pot, add butter and garlic.  Saute until the garlic becomes tender.
  2. Add seafood blend and saute for an additional 5 minutes or until cooked through.
  3. Add half a jar of arrabiata sauce.  Add red pepper flakes (optional).
  4. Simmer on low for 10 minutes.
  5. Serve over zucchini pasta.

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And here’s a picture of Ziggy, chillin’!!!

 

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