Lemon + Spinach Pasta
This one is the ‘pasta express’ because it can be made in 18 minutes start to finish. It’s also versatile, so if you don’t have the exact ingredients, sub for what you have at home!
ingredients
1 package frozen, plant-based meatballs (I use Whole Foods meatless meatballs)
1 package fresh, spinach pasta (or whatever pasta you like… if you’re using dry pasta, use half the box/package)
2 tbsp olive oil
1 spring onion, finely chopped
2 zucchini, chopped into rounds and then halved (to make half-moon shapes)
1/2 cup cherry tomatoes, halved
2 cloves garlic, skin intact
2 cups kale (or spinach), ripped
2 tsp dried oregano (optional)
1 sprig fresh rosemary, finely chopped, stem discarded (optional)
Salt + pepper
Zest of 1 lemon
Juice of 1/2 lemon
instructions
Bake meatballs according to package instructions.
While meatballs are cooking, get your (heavily salted) pasta water boiling on the stove and cook pasta according to package.
Heat a large skillet (like a cast iron) with olive oil. Once hot, add onions, zucchini, tomato, and garlic. Cook on medium, stirring occasionally.
Once onions are translucent and veg begins to wilt (about 5 min), add oregano and rosemary (if using) and combine well.
Add kale or spinach and cook an additional few minutes (until leaves are wilted). Add generous sprinkles of salt and pepper.
By this time, your pasta and meatballs will be ready. Add pasta and meatballs to the pan and combine well.
As a final step, put the ready-to-go pasta on low while. you make a lemon-garlic sauce to finish. Remove the garlic cloves from the pan and squeeze garlic from their jackets (like toothpaste) into a small jar. Add lemon zest and juice of 1/2 lemon. Whisk with a fork and then distribute over the pasta. Give the pasta a final stir/toss before serving.
Recipe Key
Spring, Summer, Fall
Main Dishes