The Big Green Pasta

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Necessity really is the mother of invention.

As the weather changes Mondays seem to get more “Monday”. I feel so exhausted. By noon I am contemplating more coffee. By the time I get home at night I am ready for bed. This is amplified by my increased traveling which pushes meal prep from Sunday to Monday. After work, a workout, and a trip to the grocery store I stumble home to prep. Enter, the big green pasta.

This meal is a product of one particularly hectic day where I went to the store hangry. I didn’t come out with an essential ingredient to make a different dreamy pasta dish. Working with pantry staples and some new groceries I was able to create this gem of a dish.

The other pasta called for peas and broccoli so I felt on theme adding another green veg, halved brussels. I roasted the brussels and eight garlic cloves, microwaved the broccoli in the bag, and thawed the peas. Now, on to the sauce.

What in the world goes well with garlic? More garlic and lemon of course! I added Garlic Essentials (the most glorious dip, marinade, salad dressing, kitchen staple there ever was), some dried oregano and basil, olive oil, and the juice of a lemon. The dressing had the base but lacked pizazz so I added a pinch of cayenne. A splash of pasta water topped it off. When blended this sauce was creamy and flavorful with the perfect cut of lemon.

This dish feels like a guilty pleasure. It makes a meatless dinner something to look forward to. The pasta reheats well which you know is a must have. In a pinch or not this big green pasta is absolutely part of the rotation now.

The Big Green Pasta

  • 1 pkg pasta of choice (I used Banza)
    • I bag brussels sprouts, halved
    • 1 bag broccoli, halved
    • 1 bag peas, frozen
    • 1 tbsp garlic powder
    • 1/2 cup olive oil, plus 1 tbsp
    • 1-2 tbsp Garlic Essentials
    • 8 cloves garlic
    • 1 lemon
    • 2 tsp dried oregano
    • 2 tsp dried basil
    • 1 tsp cayenne

  1. Preheat oven to 400 degrees.
  2. toss brussels and garlic cloves on a sprayed baking sheet with 1 tbsp of olive oil, salt, pepper, and garlic powder.
  3. Bake for 15-20 minutes (done vs. crispy)
  4. In the meantime boil you water and cook pasta according to package.
  5. When the brussels and garlic cloves are done combine all of the sauce ingredients, Olive oil- cayenne, in a blender or magic bullet with a splash of reserved pasta water and the roasted garlic cloves.
  6. Blend the sauce.
  7. Throw all ingredients back in the pasta pot, mix, top with favorite cheese if desired.
  8. Enjoy!
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