Post by Chef Owen May:
Meatless Mondays are a great way to experiment with vegetarian meals without making a major commitment. My daughter Elyse is the only vegetarian in our family but we all eat meatless meals numerous times during the week. (If we're lucky, she's the one who makes them!)
Meatless meals are generally less expensive, often easy to make, may be better for the environment, and are usually healthier. Those are all nice, but if they don't taste great (or worse yet, if they taste "weird"), the rest won't matter because your family won't buy in.
This Meatless Monday series is a weekly recipe for a meatless meal that is inexpensive, simple, healthy, and that your whole family will love. This one is straight out of our book, Veggie Teens Cookbook: A Cookbook and Guide for Vegetarian Teenagers. Bon appétit!
Cherry Tomato Pasta
Serves 4
Ingredients:
8 ounces of whole wheat pasta (any shape)
1 pint cherry tomatoes halved (or two medium tomatoes chopped)
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
6 fresh basil leaves, chiffonaded (see Culinary Techniques)
½ teaspoon salt and pepper to taste
Directions:
1. Prepare pasta according to package directions.
2. While the pasta is cooking, sauté tomatoes in 1 tablespoon of the olive oil for 2-3 minutes.
3. Add minced garlic and sauté for about a minute. Be careful not to burn garlic or it will become bitter.
3. Drain pasta and return it to the pot.
4. Toss with tomatoes, remaining tablespoon of olive oil, vinegar and basil.
5. Add the salt and fresh ground pepper or red pepper flakes to taste.
Dr. Michelle May's Notes: The whole wheat pasta, tomatoes and monounsaturated olive oil make this a great dish for even the most health conscious diner. For a little more protein, add grated parmesean or goat cheese.
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