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Pasta with Lemon Zest and Olives


    This light, lemon zesty pasta can be served as a vegetarian entrée. Sprinkle each serving with 2 Tbsp (30 mL) walnuts; or skip the nuts, go carnivore, and serve it with grilled chicken or salmon.


    2 cups (500 mL) cooked whole grain pasta (approx. 4 oz [125] uncooked)
    1 large leek, sliced, white part only
    1 cup shallots, sliced (see below)
    Zest of 1 lemon (approx. 1 Tbsp [15])
    1/4 cup (60 mL) fresh lemon juice
    2 tsp (10 mL) extra-virgin olive oil
    8 olives, pitted and finely chopped
    1/4 to 1/2 tsp (1 to 2 mL) red pepper flakes

    Cook pasta according to the package directions.

    Prep veggies: slice cleaned leeks into 1/4 in (5 mm) slices. Cut shallots in half and thinly slice into 1/4 in (5 mm) slices.

    Zest lemon and set aside. Roll lemon on counter to get the most juice possible, cut in half, and squeeze out juice. If it’s a large lemon you’ll get the 1/4 cup (60 mL) that you need; if not, squeeze another half lemon.

    Heat large frying pan over medium heat; add oil, leeks, and shallots; and sauté for 3 minutes.

    Add olives and red pepper flakes, and sauté for 1 minute. Add lemon juice and zest; stir to heat. Divide mixture equally over 4 servings of cooked pasta. Serves 4.

    Each serving contains:
    214 calories; 6 g protein; 5 g total fat (0.5 g sat. fat, 0 g trans fat); 41 g carbohydrates; 3.6 g fibre; 95 mg sodium

    Pasta portions

    What the heck does 1/4 lb (125 g) of uncooked pasta look like? It’s one-third of a 375 g box of pasta.

    Shallot servings

    What does 1 cup (250 mL) of sliced shallots look like? It looks like a lot of shallots. Buy 10 small ones, 4 French shallots, or 2 large ones, and start slicing.

    source: "Salad Days", from alive #319, May 2009


    Pasta with Lemon Zest and Olives




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    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.