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Week of 1/6/14

Active: 20 min Total: 30 min
Original
Dependency
Tomato Avocado Melts with Artichoke-Spinach Pesto
Cuisines
European - Mediterranean
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78

Ingredients

Metric
Servings:
4
Artichoke-Spinach Pesto:
  • Artichoke hearts (14 oz / 397 g) - 1/2 can , drained
  • Baby spinach - 2 cups , loosely packed
  • Garlic - 1 clove , peeled
  • Walnuts - 2 Tbsp
  • Oil, olive - 2 Tbsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
Pasta with Artichoke-Spinach Pesto:
  • Zucchini - 6
  • Artichoke-spinach pesto - 1 1/2 cups ((ingredients listed separately))
  • Lemon - 1/2 , juice of
  • Pine nuts (opt) - 1/4 cup
Roasted Cauliflower with Walnuts & Parmesan:
  • Cauliflower - 1 head , chopped
  • Olive oil - 3 Tbsp
  • Walnuts - 1/3 cup

Prep

  1. Make pesto - {Ignore if you already did this yesterday} Place artichoke hearts, spinach, garlic, walnuts, olive oil, salt and pepper into a food processor. Pulse until thickened. If it's not 'saucy' enough, add more olive oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead)
  2. {For 'pasta'} Zucchini - Use spiralizer to turn into 'noodles.'
  3. {For cauliflower} Cauliflower - Prep as directed. (Can be done up to 5 days ahead)

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Make

  1. Preheat oven to 500F (260C) degrees.
  2. Place chopped cauliflower on a sheet pan and then cover tightly with foil. Bake for 8 minutes on top rack.
  3. Toss steamed cauliflower with olive oil. Sprinkle with salt and pepper, and roast for another 10 to 15 minutes uncovered, giving them a shake midway through.
  4. While cauliflower is finishing, place zucchini noodles into a microwave safe container. Cover with a wet paper towel, and then microwave for 2 minutes. Place cooked noodles into a colander to drain out any liquid from cooking.
  5. Toss cooked zucchini 'noodles' with artichoke-spinach pesto. (If you want to enjoy this warm, warm up pesto first.) Finish with lemon juice and season to taste with salt and pepper. Top with pine nuts.
  6. Finish roasted cauliflower by tossing with walnuts. Season to taste with more salt and pepper. Enjoy with zucchini 'pasta' on the side.
  7. If you're making tomorrow's slow cooker meal, feel free to get a head start now and start slow cooking!

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