Posts Tagged ‘vegetarian dinner’

Pasta with Zucchini, Potato Wedges, and Sautéed Garlic-Spinach

Here’s yet another dinner that’s finally getting documented.  This dinner was a slight challenge to put together because the stipulation was no onions, as my friend is allergic to them.  If you check out my other posts, you’ll notice I rarely have recipes that lack onions.  So I pondered this and came up with, Pasta with sautéed zucchini in a garlic marinara sauce, crispy garlic potato wedges and sautéed garlic-spinach.

Sautéed Garlic-Spinach

  • Olive oil
  • Salt
  • Garlic, 3-4 cloves minced
  • Spinach – I used the cup of spinach leaves I had left, but if you’re making more than that, just increase the amount of garlic you’re using.
  1. Heat the olive oil in a pan.
  2. Toss in the minced garlic and fry it until the garlic starts turning golden brown.
  3. Add the spinach and sautée until the leaves go limp.
  4. Add salt to taste.

spinach

 

Pasta with Sautéed Zucchini in a Garlic Marinara Sauce

  • Half a box of medium or large shell pasta
  • Marinara Sauce (or you can make it yourself)
  • Garlic – 5-6 cloves, sliced thinly lengthwise
  • 1 large zucchini, sliced in half circles
  • Dried basil
  1. Heat water in a large sauce pan and bring to a boil.
  2. Add pasta and cook for 10 -12 minutes or according to the package until it is al dente.
  3. When cooked, remove pasta from flame and strain in a colander. Leave the pasta there.
  4. In the saucepan, start heating the marinara sauce on low heat.
  5. Next, heat oil on a pan.  Add the garlic and cook until it is golden brown. Add this to the marinara sauce.
  6. If needed, add more oil to the pan and let it heat up.
  7. Place zucchini on the pan in a single layer.
  8. Flip the zucchini over, and sprinkle with dried basil. Don’t let it over cook, and make sure to cook each side evenly.
  9. Add this to the marinara sauce and pour in the strained pasta.
  10. Mix, let it cook for a couple more minutes and remove from the flame.

pastazucchini

 

Crispy Garlic Potato Wedges

  • 1 large potato
  • 2 tsp. canola oil
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. pepper
  1. Preheat the oven to 425°F.
  2. Cut the potato into approximately 12 wedges and place in a medium-sized bowl.
  3. Add the remaining ingredients, and toss to coat.
  4. Arrange the potatoes  in a single layer in a large baking pan coated with nonstick cooking spray (or olive oil if you don’t have cooking spray).
  5. Bake at 425°F for 25 minutes.
  6. Flip all the wedges over, then bake 20-35 minutes longer or until crisp.

This dish should be started first as it takes the longest time to prepare.

potahtoes

 

And when it’s all done, you’ve got a delicious meal:

dish

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