Pesto Macadamia Fettuccine

This is one of my most favorite recipes to share! If you are looking for a flavorful and healthy meal with fresh ingredients than this is the next dish to try. Not to mention this is a preparation and cook time of under 30 minutes. Score! This is a vegetarian pasta dish made with fettuccine noodles. I served this dish with a vegetarian chicken-free patty for myself. My husband had an organic breaded chicken patty.

This recipe allows you to create fresh pesto sauce, while adding the crunch from the macadamia nuts. This pesto gets its richness from the milk. The result is a creamy mixture similar to an Alfredo sauce but with pesto-like flavor.

Serving Size: 3 servings

Ingredients

• 1 (9-ounce) package fresh fettuccine
• 3 cups fresh basil leaves
• 1/4 cup milk
• 3 tablespoons roasted macadamia nuts
• 3 tablespoons grated fresh Parmesan cheese
• 2 tablespoons fresh lemon juice
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Preparation

1. Cook pasta according to package directions, omitting salt and fat.

2. While pasta cooks, place basil and remaining ingredients in a food processor; process until smooth.

3. Combine basil mixture and pasta in a large bowl, tossing to coat. Use salad tongs to evenly coat the noodles. Serve and enjoy.

Savory Tofu and Vegetables over Tomato Couscous

This is such a delicious meal with a lot of flavor and full of healthy hearty vegetables. The flavors and textures from the artichoke and tomatoes in the couscous was amazing! All of the ingredients were found at the local Trader Joes Market. Enjoy :)

Serving Size: 4

Ingredients:

• 1 6-oz. jar marinated artichoke hearts
• 1 14-oz. pkg. extra-firm tofu, drained and cubed
• 1 tsp. ground cumin
• 1 tsp. black pepper, divided
• 2 Tbs. olive oil
• 4 medium carrots, thinly sliced (1 1/2 cups)
• 2 medium leeks, white and light green parts thinly sliced (1 1/2 cups)
• 1 14.5-oz. can diced tomatoes
• 1 cup whole-wheat couscous
• 2 cloves garlic, minced (2 tsp.)

Directions

1. Combine artichokes and liquid, tofu, cumin, and 3/4 tsp. pepper in nonstick skillet. Cook over high heat 5 minutes or until liquid evaporates, stirring constantly. Transfer to bowl, and set aside.
2. Heat oil in same skillet over medium-high heat. Add carrots, leeks, and 1/4 tsp. pepper. Cook 10 minutes, or until carrots are tender and leeks are lightly browned.
3. Meanwhile, bring tomatoes and liquid and 2/3 cup water to a boil in saucepan. Stir in couscous, cover, and remove from heat. Let stand 5 minutes, then fluff with fork.
4. Add garlic and reserved tofu mixture to vegetable mixture in skillet. Cook 3 minutes over medium heat, or until heated through and garlic is fragrant. Serve tofu and vegetables over tomato couscous.