Meatless Mondays, if you are in the health food industry you have definitely heard of it. But is it just a trend or is it really "healthy"? Well when we are talking about increasing vegetable intake it is definitely health benefitting. When remove animal protein from one meal a day, we are able to increase our dish with more vitamins and minerals in the form of vegetables.
Vegetables bring complex flavors, textures, and a lot more nutrients. By just a few meals a week that focus on mainly vegetables you are able to improve your health in many areas. That is what we are striving for when we eat. We should want to improve our health and not negatively affect it by eating saturated fat foods that are greasy, and provide little to no nutrients. Vegetables do the opposite! And when we pair it with something like whole wheat linguine we increase the fiber and also the flavor. The nuttier flavors offer a depth in flavor to the dish.
Challenge yourself and your family to do Meatless Monday's. I think you are going to like it!
Yields 4 servings
1 lb whole grain linguine
1/2 small yellow onion - thinly sliced
1 pint grape tomatoes
1 medium eggplant - thinly sliced
1 bunch fresh basil
3 tablespoons pine nuts -
1 cup whole milk ricotta
1/3 cup freshly grated Parmesan cheese
1/4 cup olive oil
Salt + Pepper
Boil a large pot of water. Once the pot is rapidly boiling add salt. You want the pasta water to be salty, it helps make the sauce.
Add the pasta to the salted boiling water. Follow the instructions to cook al dente.
Meanwhile heat half of the olive oil in a sauce pan over medium heat.
Add the onions and a pinch of salt. Let this saute for about 1-2 minutes.
Then add the eggplant and tomatoes, season with salt and pepper.
Lower the heat to low after about 4-5 minutes of cooking.
Once the pasta is cooked, add it to the sauce pan with the vegetables. Add the remaining olive oil, the pine nuts, and half of the Parmesan cheese. Gently toss. If the pasta sauce is a bit dry add a few tablespoons of pasta water.
Turn the heat off, serve and top with fresh basil and ricotta.