Tag Archives: Meatless Monday

Bruschetta Couscous Salad

Brushetta Couscous Salad - get the recipe for this healthy salad that can be made gluten free using quinoa or wild rice - at This Mama Cooks! On a Diet

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Marinated Chickpeas with Quinoa and Dandelion Greens Salad

Marinated Chickpeas with Quinoa and Dandelion Greens Salad at This Mama Cooks! On a Diet - thismamacooks.com

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Chef, the movie and Grilled Ratatouille with Bulgur Salad

Grilled Ratatouille with Bulgur Salad at This Mama Cooks! On a Diet - thismamacooks.com

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Stuffed Collard Greens

Get the healthy vegetarian recipe for Stuffed Collard Greens at This Mama Cooks! On a Diet

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Kale & Grapefruit Salad with Warm Bacon-Wild Mushroom Dressing

Kale & Grapefruit Salad with Warm Bacon-Wild Mushroom Dressing at This Mama Cooks! On a Diet - thismamacooks.com

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Roasted Broccoli with Pumpkin Seeds and Grated Pecorino

Roasted Broccoli with Pumpkin Seeds and Grated Pecorino from This Mama Cooks! On a Diet - thismamacooks.com Photo by Romulo Yanes. Courtesy of Martha Stewart Living. Copyright © 2014.

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Gorgonzola Radicchio Penne

A Meatless Monday pasta dish: Gorgonzola Radicchio Penne from This Mama Cooks! On a Diet - thismamacooks.com

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Crunchy Thai Quinoa Salad

A healthy, gluten free Crunchy Thai Quinoa Salad from This Mama Cooks! On a Diet - thsimamacooks.com

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Meatless Monday: Multigrain Spaghetti with Basil Kale Pesto #meatlessmonday

Multigrain Spaghetti with Basil Kale Pesto #meatlessmondayEven though we have lots of herbs growing in our garden, I’m still enjoying cooking with my tubes of Gourmet Garden Herbs and Spices. (You can read my Gourmet Garden review here.) This recipe from the folks at Gourmet Garden is perfect for Meatless Monday, especially since it gets a boost of vegetarian protein from the raw almonds and lots of veggie goodness from the kale and basil. If you have a food sensitivity or allergy to almonds, use pine nuts instead. 

Multigrain Spaghetti with Basil Kale Pesto

Recipe from Gourmet Garden

Serves 6

Ingredients:

  • 3/4 pound kale, stemmed, rinsed
  • 1/2 cup whole raw almonds
  • 1 tube Gourmet Garden Basil
  • 2 tablespoon Gourmet Garden Garlic
  • 1/4 cup olive oil
  • 1/2 cup water
  • 1/4 cup shredded parmesan cheese
  • 8 ounce multigrain spaghetti

Directions:

  1. Bring large pot of water to boil. Submerge all kale in boiling water, stirring until bright green but still crisp for 60-90 seconds. Drain kale, and rinse with cold water to stop cooking. Squeeze dry.
  2. In blender or food processor combine kale, almonds, Gourmet Garden Basil, Gourmet Garden Garlic, oil and water. Blend until smooth. Add cheese. Blend. Add more water, if necessary, to reach desired consistency.
  3. Cook 8 ounces of multigrain spaghetti according to package directions. Drain. Toss immediately with 3/4 cup basil kale pesto. Serve immediately.
  4. Reserve remaining pesto for another use. Pesto will keep in an airtight container in refrigerator for 1-2 weeks. Can be frozen for up to 6 months. Makes 1-1/2 cups

Nutritional information

  • Calories 359
  • Total Fat 17 g
  • Sat Fat 2 g
  • Cholesterol 2 mg
  • Sodium 599 mg
  • Fiber 10 g
  • Carbs 40 g
  • Protein 11 g

Recipe and picture used with permission.