Penne Pasta with Vegetables & Chickpea Meatballs

Penne Pasta with Vegetables & Chickpea Meatballs

When I make pasta for dinner (which my husband loves) I always try to make it extra healthy by squeezing in as many vegetables as I possibly can. Basically this is just a simple penne pasta with a store bought marinara sauce, but the addition of lots of vegetables and the chickpea "meatballs" makes it a colorful & healthy vegetarian entree. Ingredients: 4 - 5 cups of cooked pasta 2 - 3 cups of marinara sauce (your favorite brand) 5 - 6 cups of mixed cut-up vegetables (I used broccolini, cherry tomatoes, red…
Stir Fry Vegetables with Ginger Peanut Sauce

Stir Fry Vegetables with Ginger Peanut Sauce

A vegetable Stir Fry is a great way to eat lots of healthy vegetables, and it is really easy to make too. The key is to cook the vegetables quickly over high heat but not to overcook them. You want to keep them bright & colorful and crunchy in texture. Ideally you would use a wok pan due to the shape of it, which allows for ideal cooking - but if you don't have a wok, a large heavy duty skillet will do. Some of the vegetables that are traditionally used in stir…
Spaghetti with Kale Pesto & Roasted Vegetables

Spaghetti with Kale Pesto & Roasted Vegetables

There was a great recipe in last weekend's New York Times Sunday Magazine for Kale-Sauce Pasta.  It sounded like such a delicious and healthy way to eat pasta, that I decided to try it.  I made a few changes to my dish by adding a little basil to the pesto, as well as some roasted vegetables for more flavor and healthy ingredients. Ingredients for the Kale Pesto: 1/4 cup of extra virgin olive oil 3 cloves of garlic (peeled) 1 lb. of lacinato kale (washed with the ribs removed) 6 - 8 fresh…
Charred Vegetables over Parmesan Polenta with Parsley-Pistachio Pesto

Charred Vegetables over Parmesan Polenta with Parsley-Pistachio Pesto

I love lightly charred oven roasted vegetables in the winter time. They are so easy to do and are such a satisfying way to eat more vegetables. Plus the roasting really intensifies their flavor!  Serving them on a bed of creamy, cheesy polenta makes the dish all that more warming and comforting on a cold winter's day. The parsley-pistachio pesto adds a refreshing texture and the creamy tahini-yogurt dressing adds a cooling appeal. All in all this is my kind of meal!! First decide what vegetables you want to roast. You can choose…
Spaghetti Squash with Brown Rice & Vegetables

Spaghetti Squash with Brown Rice & Vegetables

This is not so much a recipe as a "how to" on using Spaghetti Squash as a main vegetarian dish.  It's easy to make and full of healthy vegetables, because the basis for the dish is baked spaghetti squash rather than pasta. Once spaghetti squash has been baked you can shred it apart with a fork and use it in place of regular spaghetti. This is great if you are eating gluten free, or trying to watch your carb intake. It's a guilt free dish that you can eat in quantity! All you…