Lemon Butter & Green Veggie Pasta

I've been on a veggie kick of late (it's crazy how eating green things can make you feel so much better--green gummy bears are included in my category of life-improving green things). Last night, I was craving some simple noodles with some fresh green goodness. I threw together this super simple pasta dish in about 15 minutes.


Lemon & Garlic Butter Pasta with Broccoli & Spinach
1 box rotini noodles
1 head of fresh broccoli
1 1/2 cups fresh spinach leaves
1 clove fresh garlic
2 tblsp. fresh lemon juice (I used that fake lemon from a bottle and it was still good)
4 tblsp. butter
1/4 tsp. red pepper flakes
parmesan cheese
salt &  pepper to taste

In a large pot, bring about 1 1/2 quarts of water to a bowl. Salt water and add noodles. As the noodles cook, prep broccoli and spinach. Rinse broccoli and cut into small florets a.k.a. bite-size bits.  Chiffonade spinach leaves. (Chiffonade is a fancy French word that means "to shred or cut finely." Here's how it's done: First, take a handful of your spinach and stack the leaves so the lie fairly flat; this doesn't have to be perfect, just a bit organized. Second, roll the stack of leaves into a bundle, kind of like you would roll up a newspaper. Third, place the bundly on a cutting board--keep holding on to it, or it will come unrolled--and slice through the bundle of leaves with a sharp knife, just like you would to cut a cucumber into rounds. I made my slices about 1/4 inch thick. This technique can also be used to chop fresh basil, mint, sage, and even cilantro and parsely.) Set veggies aside - they don't join the party until later.

As the pasta continues to boil, melt 2 tblsp. of butter in a small saute pan. Dice garlic and add to sizzling butter. Combine red pepper and a bit of cracked black pepper. Saute until garlic turns slightly golden brown. (And fills your entire apartment with its aroma, as my roommates could testify.) Add remaining 2 tblsp. of butter and remove from heat.

Test pasta. As so as it is almost done as you like it, add the broccoli. The broccoli only needs to cook with the pasta for about 1 minute. Drain pasta and broccoli and add back to the pan. While the pasta is still hot, stir in the spinach. The left-over heat will cook the spinach just enough, leaving it a lovely green color. Just before serving, add lemon juice to melted butter. Stir thouroughly and pour over pasta and veggies.

Server topped with plenty of parmesan cheese and freshly cracked black pepper.

*Unfortunately, there are no pictures of this dish, as I gobbled it up too quickly. So, instead, since I'm craving summertime even more than green veggies, there's this. Cause nothing says summer like rainbow sandals, beat-up concrete, bare legs, and bright blue toenails.*

Ginger Glazed Sweet Potatoes & Spinach Smoothies

a.k.a - The College Girl's Anti-Scurvy Dinner.

Lately, my diet has been very well rounded. And by "well rounded" I mean bagel, tortilla, and cheerio shaped. Being a TA and tackling the last of my classes for my minor in editing has kept me so busy the the whole concept of sitting down to eat a meal has been a bit neglected. Bananas and Honey Nut Cheerios are breakfast, an asiago bagel is lunch, and by the time I get home each night, a quesadilla is about all I can manage.

But this is NOT HEALTHY. So. After a very productive (and very needed--my milk definitely tasted a bit "special" on Tuesday morning) trip to the market last night, I'm treating myself to a host of veggie splendor.

I have a major thing for sweet potatoes and, of late, a major thing for ginger (see last three recipes), so I thought I would bring the two together in hopes of splendid results. Voila! This sweet potato recipe is very loosely based on a recipe I found HERE at Food Network--thanks, friends. Also, sweet potatoes are full of vitamins, protein, fiber, and antioxidants. One sweet spud will give you over 700% of your daily need of vitamin A. And ginger has been shown to promote good digestive health.


Brown Sugar & Ginger Glazed Sweet Potatoes
4 tblsp. extra virgin olive oil
3 tblsp. brown sugar
1 1/2 tsp. grated fresh ginger
1/2 to 1 tsp. diced fresh ginger
1/4 tsp. cayenne peper
salt & freshly cracked black pepper, to taste
2 sweet potatoes, diced

Heat oven to 425* F. Wash and peel sweet potatoes, then slice into slightly-bigger-than-bite-size chucks. In a large bowl, combine olive oil, brown sugar, cayenne, and ginger. And sweet potatoes and toss until the potatoes are well coated in the glaze. Bake at 425 for about 30 minutes, or until the potatoes are tender.


Spinach & Pineapple Smoothie a.k.a Goojah's Green Goodness
Credit for this recipe goes to my mother (fondly called Goojah), who became enlightened about the goodness of spinach smoothies thanks to the wisdom of a friendly Costco taster/demo lady. This recipe makes about two smoothies.

2 cups fresh spinach, packed
1/2 can of crushed pineapple or about a cup of fresh pineapple
1/2 cup white grape juice concentrate
2 tblsp. limeaid concentrate
1 1/2 cups ice
(opt) 1 ripe banana

Add it all to your blender and blend on high (you might need to add a bit of water). If you don't want to stain your kitchen green, be sure the lid is on tight. Blend and pulse until smooth, about 1 minute. Enjoy - just try not to think about how what you're drinking looks a bit like pond scum. :)