Meatless Monday Recipe: Feta-Veg Pasta
I’m loving that the cold weather seems to truly be behind us [fingers crossed!], and I don’t want to spend
I’m loving that the cold weather seems to truly be behind us [fingers crossed!], and I don’t want to spend a ton of time in the kitchen. This dish can be made ahead and served cold, or you can put it together in 20 minutes and serve it hot. Dropping meat from the menu one more day a week is good for your body and for the planet! http://meatlessmondays.ca/ Not to mention, it’s one less ingredient to buy and prepare in a dish. So here’s an idea for what to make tonight [I made this for my husband and I, and we both loved it]:
Recipe: I chopped up one onion and heated it in a skillet with olive oil on medium high. When it was soft, I added a couple of cloves of minced garlic. Then I added one sliced green pepper, a chopped medium zucchini and some mushrooms. After a couple of minutes I added one chopped large tomato and simmered the whole thing on medium low. Meanwhile, I cooked pappardelle pasta [any type of pasta will do, obviously… or, even rice!]. When it was al dente, I drained it, added it to the veg mixture, and crumbled feta all over it. [If you’re making this as a cold dish, do all these steps except adding the feta; add that when the mixture has been cooled in the fridge.] I wish I’d had fresh basil on hand to add, but I instead I sprinkled on dried, which was good, and then added a twist of black pepper. I garnished with a generous handful of watercress’a tasty, and underappreciated green, in my opinion. That’s it!