Friday, November 15, 2013

Spaghetti with olives

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IMG_20131109_180658_721This tangy pasta recipe is always a big hit at our house.  I adapted the recipe from one found in the November 2012 issue of Cooking Light.  Serve with salad and some King’s Hawaiian Rolls and you’ve got a great Friday night meal!

8 ounces spaghetti, cooked al dente
2 tblsp olive oil
2 small onions, chopped
2 tsp minced garlic
1 tsp dried oregano
1/2 tsp celery salt
1/4 tsp black pepper
1/4 tsp crushed saffron
1 package fake ground beef (I like Morningstar Farms or Lightlife)
2 cups red pasta sauce (homemade or prepared)
1/2 cup pepper-stuffed olives
1 tblsp capers

  1. Heat oil in a large pot.  Add onions and saute until almost clear.  Add garlic and saute about 1 minute.  Add oregano, celery salt, pepper and saffron.
  2. Add fake beef and cook thoroughly.
  3. Stir in red sauce, olives, and capers.  Bring to a boil.
  4. Pour over warm pasta and enjoy!

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