Sometimes my days feel filled to the brim. I have work to complete, friends to visit, adventures to make and new places to explore. I have a passion for food, but often I need just a quick meal that stays true to my values and commitment to health. In the States I would make a quick stop at Trader Joes or Whole Foods on those particularly busy nights. Things aren’t quite so simple anymore.
One of the benefits of living where I do is all the whole foods. Here in Zambia’s Luapula Province, I am far from any Whole Foods or quick meal fixes. Although, that means whole foods are easy to access and I generally have a more wholesome diet. It is often a blessing, but occasionally on particularly busy days I find myself missing the convenience and ease of a quick and easy weeknight meal.
The key to not feeling like you are “missing out” with a plant-based diet is to stay prepared. My quick meal fix for busy nights is my quick and easy weeknight noodles made with Sundried tomato and greens. I love this dish because you can make it almost anywhere in the world and it takes on its local flavor twist. Tomatoes and onions are the base ingredients for cuisines all around the world, and they are certainly plentiful here in Mansa.
Now, I have tried a time or two to sun-dry my own tomatoes, but as of now, I’ve yet to master this. Instead I stock up on Sundried tomato paste. Whenever I visit the capital, I stock up on Bonita di Viru Sundried Tomato Bruschetta from Food Lover’s Market.
For those of you in the States, I am sure you have your pick for which particular brand you would like. You can even check out your local Farmers’ Market. You can support local economies and get some extra delicious Sundried tomatoes. Often these varieties have flavorful twists such as basil, olive oil or whatever else your region boasts of.
This recipe is quick, healthy and low on the dishes as it is all prepared in just one pot. It is an easy dish that takes on the flavors found locally depending on the greens and Sundried tomatoes available. This recipe takes less than 30 minutes and leaves me satisfied and ready for the next thing on my busy schedule.
Oh, last thing before I forget! These quick and easy weeknight noodles are also another one of those wonderful recipes that is perfect for playing around and gaining a little confidence in the kitchen with. Stick with the basics, or add your own flare.
Do you have a favorite nut? Try adding it and see how you like it for a little extra protein. Do you have a favorite veggie meat like seitan, tofu or tempeh? Try frying it up a little and throwing it in for those post-workout nights. Do you have a veggie that always delights your taste buds? Through it into the cooking noodles sooner or later depending on how much crunch you’d like. Be brave. Be adventurous. And most of all confident that you can rock these quick and easy weeknight noodles with Sundried tomato and greens.
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
person
|
- 2-3 oz. dried spaghetti noodles
- 1/2 cup greens I used rape—terrible name I know, but it is a locally found green—feel free to play around with different greens for slightly different flavors, I like escarole quite a lot
- 2 tablespoons sundried tomatoess
- 1/2 small red onion red onion thinly sliced
- extra olive oil for drizzling
- salt and pepper to taste
Ingredients
|
|
- Bring a small pot of water and a pinch of salt to a boil. Break your noodles in half and place into boiling water.
- While the noodles are cooking, chop the greens and thinly slice the onion. 2 minutes before the noodles are cooked, add the chopped greens and sliced onion to cook slightly.
- Strain the noodle mixture. Reserve 1/4c. cooking water to add back to the pasta if it is a little dry.
- Mix the 2 Tbs. sundried tomato paste into the noodles and greens. Season with salt and pepper to taste.
- Garnish with a little vegan Parmesan cheese and ENJOY!
Optional Additions
- Vegan Parmesan cheese for garnish and a little extra flavor
- Red chili flakes for a little heat