Lemon and Black Bean Pasta

Heres the recipe I created for the Vegan Recipe Challenge at AMH.

Squash and Zucchini:
Preheat oven to 350* Slice one squash and one zucchini length wise, brush with oil and salt to taste. Bake on a cookie sheet until done.

Boil water seasoned with salt and garlic.Cook 1oz spaghetti until al dente.

1t basil
1t oregano
1/8t Cayenne pepper (more or less depending on your taste)
4t lemon juice
1/4t Garlic powder
1/3c black beans
1/2 onion diced

Sautee onion in a bit of oil until done. Drain and rinse beans. Add pasta, beans, lemon juice and spices to the pan with the onions and toss. Cook on low just until beans are warm.

Arrange Squash and Zucchini on a plate. Top with pasta and serve.

Notes- Any bean could be substitued for black beans. You could also add some diced chicken and some parm cheese to the top if you aren't going vegan.


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