Roasted Asparagus and Spinach Black Bean Spaghetti
(this recipe is for one person, sorry I am the only one who eats my meals most of the time)
For the Asparagus:
(an 1/8 of a teaspoon for each seasoning or so, I normally do not measure when I do somethings in the kitchen)
Salt and Black Pepper
Preheat oven to 400. First take off the ends of the asparagus, then I cut the asparagus in half. Toss with seasonings and oil, place on a pan and roast for 20-25 minutes, until they are browned and soft.
1 lemon, zested and juiced
1/8 teaspoon Fresh black pepper
1/8 teaspoon Ground coriander
6 oz Fresh spinach
1/2 of the bunch (about 12) Roasted Asparagus
8 springs Fresh Parsley, chopped
1 teaspoon walnut oil
1 handful of the black bean spaghetti
Boil water for pasta.
Cook the pasta in the boiling water 6-8 minutes.
Drain the pasta and rinse with cold water.
Heat the oil over medium high heat, add the lemon zest, pepper, and coriander.
Add the asparagus and a splash of the lemon juice.
Toss in the pasta and reheat, about 5 minutes.
Turn off the heat and add in the spinach and parsley. I did not want the spinach to actually cook, I wanted it to be almost salad like, but let the residual heat cook it slightly. When spinach is cooked it has a very bitter taste like most greens have once cooked, I did not want that taste in this dish.
Toss everything together and enjoy.
It turned out to be very delicious. The pasta is very good and interesting in taste and texture. You can definitely taste the black bean-ness. This was a good find in the health food store. I recommend trying it. I can't wait to make a few other things with the pasta. Oh and fyi the pasta is gluten free!
I am also going to try to post my Thanksgiving meal before Thanksgiving just to show everyone what I will be having. This is going to be possible because I might have to work on Thanksgiving, so I plan on making everything before hand so I can just heat and eat and enjoy =]!!