Here is a quick summer recipe for meatless Monday! Summer is such a great time of year for
cooking! So many different veggies are
coming into season. This week I had
eggplant, summer squash and some tomatoes (I bought these from an Amish farm
stand). Ratatouille immediately came to
mind but I didn’t have bell peppers so this is very similar.
Ingredients
1
medium eggplant, peeled and diced
1
medium onion
1
medium summer squash (or zucchini), sliced into half moons or diced
2
medium tomatoes, cored and diced
2 cloves
garlic
Basil
Pesto (homemade
or store bought)
4 TBS
cream cheese
1 TBS Olive
oil
Salt and
pepper
Pasta
of your choice, cooked according to package.
This is
meant to be a quick and easy meal. Nothing
fancy. Just yummy and healthy.
First,
peel and dice the eggplant. Put in a
colander and generously salt and leave over plate or in the sink. This is important, especially if you have a
big eggplant since it will draw the bitter liquid out. Let this sit while you get the pasta water
ready.
Cut up
all the other vegetables. Heat a large
sauce pan and add 1 tablespoon of olive oil.
Add the onions and cook until they get just a little brown. Add the garlic and squash and cook a few
minutes. By this time you should be
adding your pasta to the water. Rinse
the eggplant to get the salt off and then add it to the pan with the squash and
onions. Keep stirring since I find
eggplant has a tendency to stick.
After
about 5 minutes add the diced tomatoes and let simmer. When the pasta is done, drain and add it back
to the pot and add 2 tablespoons of pesto.
I used some of my homemade Kale pesto.
I made a big batch a few weeks ago and froze some!
I also
threw in 2 tablespoons of pesto in the vegetables. You could add the basil and call it a day but
I wanted something a little more special.
I wanted something a little creamy.
I decided to add 4 tablespoons of cream cheese. You could do a little more or a little less,
depending upon how creamy you want it. 4
tablespoons thickened the sauce up nicely, I thought!
Mix
everything well and let the cream cheese melt.
Serve over pasta. I chose
Campenelle. I love this shape since it
is perfect for chunky sauces. Both boys enjoyed it, or parts of it. My oldest son didn’t care for the eggplant
this way (he prefers eggplant parmigiana) and ate 2 servings of pasta and my
youngest son ate mostly eggplant. Go
figure.
We had
some left overs since this makes about 6 servings. This will make a nice lunch
tomorrow. It is reasonable for any diet
since there are less than 300 calories according to the recipe I built in
myfitnesspal and it is full of veggies.
You could even get a way with serving half of the pasta and adding more
of the veggies and you wouldn’t miss a thing!
Meatless
Mondays are always fun. What do you make
on Meatless Mondays?
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