In developing this recipe I looked to combine flavor profiles as well as color. Since we eat first with our eyes, I wanted the dish to look appealing…and the taste to echo the appearance! This dish serves two. Increase quantity as desired for larger portions.
Base Ingredients:
Zucchini and/or Squash (2 small of each)
Vidalia (Sweet) Onion
Garlic
Tolerant Black Bean Pasta
Meatballs
Olive Oil
Variations:
Omit the meatballs and keep the dish Vegetarian/Vegan
Use homemade meatballs (beef, turkey, chicken or pork)
Use another lean protein or tofu
This quick and easy dish is great for a take to work lunch. It packs reheats well!
Instructions:
1. Dice the vegetables into uniform sizes. (I like the variety for the color contrast.) This
should yield about 3 cups.
2. Dice 4-6 cloves of garlic (depending on size)
3. Place diced vegetables in a pan and sautee in ¼ cup of olive oil.
4. Once the onion is translucent check the vegetables. You can cook until soft or leave al
dente…your choice!
5. While the vegetables are cooking you can sautee meatballs (if they are not cooked already).
I make homemade meatballs with a ratio of 2 cups of meat to 1 cup of ground flax seed meal.
Combine the ingredients and form them into evenly sized balls. Place the meatballs in a pan
with a TBSP of olive oil. Turn from time to time to cook all sides evenly.
6. When the vegetables are done, turn off the pan and begin to boil 4 cups of water in a small
pot.
7. Once the water boils, add 1 cup of black bean pasta to the pot and cook for about 5 minutes
(cook JUST shy of the instructions on the box).
