Recipe of the Week – Penne and Veggies April 26, 2008
A few days ago I decided I am going to try my best to eat vegetarian for 30 days. I’ve been considering this for a while, but it was goveg.com that really caused me to take the plunge. This is a trial period while I learn more about what foods I can use to substitute meat, but I am hoping to make it a permanent thing.
Tonight I basically created my own dish. I’m reading a lot of vegetarian cookbooks, but it’s a bit too much info to absorb at once, so I fell back on some general cooking knowledge and experimented. This is what I came up with:
1/3 box penne
1/2 small onion
1/2 14.5-oz can diced tomatoes
1/2 medium green pepper
2/3 c Smart ground original veggie protein crumbles (Lightlife)
1 garlic clove (grated)
1 1/2 T extra virgin olive oil (evoo)
Splash of balsamic vinegar
Cook pasta according to directions. While pasta water is coming to a boil, dice onion, pepper and mushrooms and grate the garlic. As water starts to boil, turn on heat under large skillet (about medium heat) and add a Tablespoon of EVOO. Add pasta to boiling water, then add onion/pepper/mushrooms and grated garlic to the skillet (when the oil is hot). Toss to coat completely with oil and stir every 30 seconds to a minute or so. After a few minutes, add tomatoes, then “meat.” Turn down heat to medium-low and add small splash of balsamic vinegar (I’m not sure that this changed the flavor much…it was my first time using it, so I was hesitant). Simmer veggies until pasta is done. Taste for seasonings. I added a pinch of kosher salt for the last minute of ‘simmer’ time.
When pasta is done, drain and toss with 1/2 T of EVOO. Serve in plate, topped with veggies and fresh-grated parmesan cheese. Surprisingly, it is very creamy and extremely flavorful.
Total cook time: about 20 minutes.
This meal costs about $.90 per serving. Nutrition facts per serving:
8.33 g fat (primarily from evoo, so mostly ‘good’ fat)
14.3 g protein
Overall, I consider it a success! 🙂