Meatless Monday, Leftovers Tuesday: Pasta w/ Grilled Veggies

Meatless Monday, Leftovers Tuesday: Pasta w/ Grilled Veggies

Meatless Monday is a popular movement that my family has participated in for quite some time. We don’t eat a ton of meat to begin with, but carving out Mondays as being specifically meatless is a good reminder to examine the impact we have on our environment and the farming industry. When we first started being intentional with our Monday meals, we went gung-ho experimenting with new vegetarian recipes. With each passing week, we built up our repertoire of meatless recipes, which carried over into the rest of the week as we found more vegetarian dishes we liked. After a while, though, I got lazy and we ate a lot of spaghetti. Sometimes I mixed it up and used penne, but it got pretty sad in my kitchen.

A few months ago I decided to stop being such a loser in the kitchen and actually cook something. With vegetables. And effort. And, yeah, pasta. I was going for baby steps, okay! Because I am terrible at meal-planning and grocery shopping, I stared into my fridge and pantry for a while before settling on a small pile of ingredients that seemed like they’d like each other. Not only did they like each other, I liked them, too! A lot. I liked them even better cold the next day.

Allow me to introduce you to my new go-to Meatless Monday meal, which conveniently doubles as Tuesday’s lunch.

This easy pasta dish tastes great at all temperatures and can be customized to your liking. Try adding eggplant and roasted tomatoes or using feta instead of mozzarella. One of my favorite lunches, in fact, is to throw a handful of feta in with the cold dish and sprinkle with olive oil and lemon juice (or red wine vinegar); it makes a bright and refreshing summer lunch!

Honey Pasta with Grilled Veggies

Serves 2-3 as a main course; 4-6 as a side. Double the recipe for lunchtime leftovers.

  • ½ lb. pasta, cooked (I prefer rotini, but anything similar will do)Meatless Monday
  • 1 zucchini, thinly sliced
  • 1 yellow squash, thinly sliced
  • Any other grillable veggies you like, thinly sliced
  • ½ yellow or white onion, chopped
  • 1 cup fresh basil, roughly chopped
  • 1 tsp of your favorite dried herbs (I just use Herbes de Provence)
  • Olive oil
  • Juice of 1 lemon
  • 2 TBS honey
  • Salt and pepper
  • Fresh mozzarella cheese (get the good kind), roughly chopped or torn

Coat all your sliced veggies in olive oil and sprinkle with salt, pepper, and dried herbs. Grill over medium-high heat for a couple minutes on each side until tender and sporting sexy grill marks (they’re like tan lines for vegetables). I usually use a grill pan rather than an outdoor grill, but you should go with whatever method you prefer. Set your grilled veggies aside and let them cool slightly while you get the onions going.

In a large, oiled sauté pan over medium-high heat, cook onions until they just start to brown. While the onions are cooking, give your grilled veggies a rough chop.

Meatless Monday

Can you smell this?!

Throw your basil in with the onions and sauté for a minute or two. Add the grilled veggies to the pan. Mix the lemon juice and honey together with a fork and pour into pan, followed by the cooked pasta.  Stir gently until everything is warmed through. Season to taste. I love this with a lot of salt, but go slowly — it is very easy to go from “just right” to “OH NO!”

Serve hot, room temperature, or cold. Sprinkle with mozzarella just before serving.

Store leftovers in single portion containers for a quick and easy lunch the next day.Meatless Monday

Printer friendly recipe: Meatless Monday Honey Pasta

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