A fancy weeknight dinner – is that even possible? I say yes! This summery dish comes together in about the time it takes to cook pasta. It’s so embarrassingly easy to make – I almost didn’t post it, but then it was just way too delicious not to share. The sauce is so simple: crème fraîche, white wine and lemon juice. It’s the perfect summer sauce that requires no cooking, just the heat from the cooked pasta. Mix in the toasted garlic and baby greens and dinner is magically served.
Step 1
While you boil the pasta, toast the garlic and pine nuts until fragrant and light brown.
Step 2
Lemon, white wine and fresh garlic are amazing together!
Step 3
Toss all the ingredients together, making sure to cover the greens with the hot pasta to warm everything up.
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Ingredients
2 servings of your favorite pasta (I used Capellini)
1 container of crème fraîche (8 oz)
1 bag of mixed baby greens, about 2.5 cups (I used spinach, kale and chard)
3 tablespoons lemon juice (juice of half a lemon)
3 tablespoons white wine
3 garlic cloves (thinly sliced)
1 handful pine nuts
salt and pepper, generously
Optional Additions
cherry tomatoes
lemon zest
parmesan cheese
pepper flakes
cooked chicken or shrimp
Directions
While you cook the pasta, toast the garlic slivers and pine nuts in a pan until fragrant. In a large bowl, add the lemon juice, white wine, crème fraîche and salt and pepper. When the garlic is finished toasting add that to the bowl along with the greens of your choice and mix all ingredients well. Top with hot pasta and cover with a lid for a minute to warm and wilt the greens. Serve with optional toppings.
I love eggplant but I understand that some people may be on the fence about it. There is the potential slime factor and sometimes it has the tendency to get a little chewy and bitter but not if you make it like this. This is my favorite way to eat eggplant. Crispy on the outside, tender in the middle and seasoned just right. I could eat them right out of the oven like this and together with the garlic and basil dip it’s amazingly good. Put the whole thing between two slices of bread and you’ve got one helluva sandwich. Oh yes and these ‘fries’ are my new favorite way to eat zucchini. Totally crispy – flavorful and fun to eat.
Step 1
Cut zucchini into thin strips using a vegetable peeler, julienne peeler or veggie noodle maker. Coat them with egg and then toss them in bread crumb mixture.
Step 2
Bake the zucchini fries on 400 F near middle rack for 20 minutes until brown and crispy.
Step 3
Salt eggplant slices and let drain. Dry well. Coat in egg then coat in bread crumb mixture. Drizzle with olive oil. Bake at 400 F between middle and bottom rack.
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Ingredients for the Eggplant & Fries
1 eggplant
1 zucchini
3 eggs
2 cups panko breadcrumbs
1/2 cup flour
1 tablespoon garlic powder
1 tablespoon cumin
1 tablespoon curry or all natural taco seasoning
salt and pepper
Ingredients for the Aioli
1 cup Greek yogurt
2 tablespoons mayonnaise (optional)
3 garlic cloves, pressed
3 handful basil
fresh ground pepper
Ingredients for Sandwich Assembly
tomato
bread of your choice
mozzarella
basil leaves and/or other greens of your choice
Directions
Start by slicing and salting eggplant. Let drain for 15 minutes while you work on the next steps. Slice zucchini with your favorite veggie peeler. Coat in egg and then coat with dry flour / spice mixture. Spread veggie noodles out on parchment papered baking sheet. Bake for 20 minutes until crispy on 400 F. Coat the eggplant the same way you coated the veggie noodles and bake. While the vegetables are baking make the yogurt spread. Combine all the ingredients in food processor or finely chop basil and press garlic and mix together. Assemble sandwich and enjoy.
