Pastas/Noodles · Vegetables/Vegetarian

15-Minute Vegetarian Pasta

15-Minute Vegetarian Pasta

I am ALL about fast meals during the week days. Delicious goodness that can be whipped up in a flash using minimal ingredients and the least amount of dishes.

Because if I haven’t told you before, I absolutely loathe washing dishes. I would pretty much rather wash anything else…….laundry, my car, Bella (my pup)–heck, washing an elephant would be infinitely more enjoyable than doing dishes.

Back to food……….

Pastas are one of my go-to quick fixes where I can throw anything together for a fulfilling meal. This 15-Minute Vegetarian Pasta is so easy to make and can really be modified to whatever you have in the fridge. The end results is a great dish that is rather light and would be perfect for a warm summer night with a glass of pinot grigio in hand. And coming from a carnivorous gal, you won’t even miss the meat while you get down on a big ol’ bowl of this deliciousness.

Have an awesome Friday folks and enjoy your Easter Weekend!

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15-Minute Vegetarian Pasta
Serves 2

Ingredients:           

kosher salt
4 ounces dry linguine or spaghetti pasta
2 tablespoons unsalted butter
3 tablespoons olive oil
¼ cup chopped shallots
½ tablespoon minced garlic
¼ teaspoon red chili flakes
¼ cup white wine
1½ cups grape tomatoes
3 heaping tablespoons grated parmesan cheese
black pepper
2 handfuls (about 2 cups) fresh arugula leaves

Boil the pasta for approximately 8-10 minutes in salted water until al dente. Drain the pasta and reserve ¼ cup of the starchy water that the pasta was cooked in.

While the pasta cooks, melt the butter with the olive oil over medium heat in a large skillet. Add the shallots and sauté for 1-2 minutes until they start to become translucent. Add the garlic, chili flakes and cook for an additional minute. Pour in the wine and bring it to a boil. Add the tomatoes to the skillet. Stir and cook for about 2 minutes until they begin to burst.

Pour the starchy pasta water into the skillet. Once the liquids start to boil, toss in the pasta and sprinkle in the parmesan. Vigorously toss the cooked pasta to evenly coat it with the sauce. Check for seasonings and adjust with kosher salt and pepper accordingly. Toss in the arugula leaves and plate the pasta to a dish.

Serve immediately.

Giveaways · Sponsored · Vegetables/Vegetarian

Poached Eggs over Lentils and Arugula + a RAD GIVEAWAY!

Poached Eggs over Lentils and Arugula

It’s true.

This carnivorous, bacon loving gal can enjoy a “sans-meat” meal from time to time. Which is why I was happy to join our friends over at Safest Choice® Eggs this month with their fun {and downright awesome} March Meatless Meals Party!

Poached Eggs over Lentils and Arugula

I went back and forth for some time as to what I would make and finally decided upon this hearty and heartwarming dish – tender, savory lentils with fresh arugula leaves topped with an unctuous poached egg.

Uh……YES, PLEASE!!!!

Poached Eggs over Lentils and Arugula

It all starts by sauteing various aromatics and then cooking the lentils of your choice {I opted for green lentils} until they become tender. Perch a perfectly poached egg on top and you’re ready to dig in!

Poached Eggs over Lentils and Arugula

Great for weekend brunch entertaining or an easy weeknight meal, this lentils dish can also easily be adapted for the meat-lovers out there. Rendering bacon or pancetta with the aromatics would be utterly spectacular or perfectly cooked prawns would be the raddest sidekick to the poached egg.

But as delish as these lentils are, I’ve got to let you in on this FABULOUS giveaway sponsored Safest Choice® Eggs.

Poached Eggs over Lentils and Arugula

Enter now until Monday, March 31st for a chance to win one of two Safest Choice™ prize packs. Each prize pack will include (1) $200 Amex gift card, one (1) Lodge Round Fry Pan 10”, one (1) Sur La Table® Red Mixing Bowls, one (1) Flexible Nylon Spatula, one (1) Eggs cookbook, and 52 coupons for a free dozen of Davidson’s Safest Choice® Eggs; Approximate Retail Value is $467.00

HAVE MERCY– that’s awesome!!!

Want to know how to enter? Easy peasy! Click HERE where you’ll be redirected to Safest Choice giveaway powered by Rafflecopter.

Poached Eggs over Lentils and Arugula

Best of Luck, Friends!

And remember, enter by March 31st so you can get in on all that goodness!!!!

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Poached Eggs over Lentils and Arugula
Serves 4

Ingredients:

2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 cup diced celery
1 cup diced carrots
2 cups chopped leeks, thoroughly washed and dried
1 tablespoon minced garlic
¼ teaspoon red chili flakes
4-5 sprigs fresh thyme
1 cup lentils
½ cup white wine
3 cups unsalted vegetable stock
1 dried bay leaf
1 tablespoon white vinegar
4 Safest Choice™ pasteurized eggs
kosher salt
black pepper
2 cups fresh arugula leaves
4 ounces parmesan cheese shavings
quality extra virgin olive oil
In a heavy bottom pot, melt the butter with the olive oil over medium heat. Add the celery, carrots, leeks and garlic. Sauté until softened but not browned—about 5-7 minutes. Add the red chili flakes, thyme sprigs, and cook for 1-2 minutes, stirring frequently.
Stir in the lentils and then pour in the wine . Continue simmering until the wine has reduced and nearly evaporated. Add the vegetable stock, bay leave and bring the liquids to a boil. Partially cover the pot and reduce to a simmer. Cook the lentils for about 25-30 minutes or until tender.
While the lentils cook, begin poaching the eggs. Fill a separate pot 3/4 full of water and bring to a rolling boil. Pour in the vinegar and slightly lower the heat. Crack one egg into a small bowl. Take a spoon and swirl it around quickly in the pot to make a whirlpool in the water. Slowly pour the egg into the center of the whirlpool. The movement of the whirlpool will help the egg form but you can also use a spoon to help it along. After about 2 minutes, use a slotted spoon to remove the egg and set aside into a warm bowl of water. Cook the eggs just under of how you’d normally like your eggs. Repeat with the remaining eggs. Once done, cover the pot and turn the heat down to low to keep the water hot.

After the lentils have cooked until tender, pull out the stems of the thyme sprigs and bay leaf. Drain any excess stock that may remain. Season with kosher salt and black pepper as needed. Toss the lentils with the arugula leaves and use a slotted spoon to plate into 4 dishes.

Using the slotted spoon and dip each poached egg into the pot of hot water to rewarm it. Gently blot it dry with a paper towel and place on top of each lentil mound. Place parmesan cheese shards over plate and drizzle the tops with a bit of the olive oil. Garnish with additional thyme sprigs and serve immediately.

Meatless-Meals