shrimp broccoli spaghetti with sweet potato-kale hash and tofu-rice patties
I had this post planned for yesterday, but the bow manicure was so enticing, I had to try it and share it with you instantly, so this post got delayed by a day. Well better late than never. Lately I have been gravitating towards cooking more green-leafy vegetables, which in a way is good coz Ribhya is developing a taste for them. Moreover with a vegetarian husband, it is so on you to get him to eat an array of different healthy, protein and iron rich veggies.
Whenever I cook Italian, I prepare one green side and another crunchy side which could be either bruschetta or some oven baked patties. This time I had some leftover tofu keema, so I mixed in some boiled rice and a boiled potato, added a dash of hot sauce, couple of tbsps of tomato kethcup, some chopped cilantro and deep fried it.
For the shrimp spaghetti follow these steps.
pasta- I used angel hair ( half a box)
olive oil - 4-5 tbsp or couple more if you wish to make moist pasta
chopped garlic -1 tbsp
broccoli florets- 7-8
diced tomato - 1 ( you could use 7-8 cherry tomatoes if available)
cooked shrimp - 8-10 ( optional )
lemon juice of 1 lemon
handful of chopped cilantro ( coriander )
salt and pepper to taste.
Boil the pasta according to the box instructions, strain and keep aside.
Now in a pan heat all of the olive oil at a medium flame, stir in the broccoli and cook till almost done but still crunchy. Now add the tomatoes and garlic, fry only for a minute as you want to keep the tomatoes from mushing up. Now add the spaghetti, salt & pepper, shrimps and cilantro. Turn off the heat and finish with the lemon juice.
For the sweet potato kale hash follow these steps.
sweet potato- 1 small
diced onion -1 small
chopped garlic - 1 clove
chicken or tofu sausage link-1, cut into small rounds (optional )
diced tomato- 1 small
kale - 1 small bunch washed ( I used half a packet of frozen kale )
chilli flakes - 1/2 tsp
vegetable broth - 1/4 cup
soy sauce - 1 tsp
olive oil -1-2 tbsp
salt and pepper- to taste
In a large skillet, heat oil over medium-high. Add onions, and saute 3 minutes. Add sweet potatoes and garlic, and saute 6 minutes, until sweet potatoes are nearly tender, stirring frequently. Make a well in the pan, and add sausage. Cook 1-2 minutes until edges of sausage begin to brown. Add the kale, and saute for one minute. Generously season with pinch of salt and pepper. Stir in vegetable broth and tomatoes. Cook until kale is tender, about 6-8 minutes. Sprinkle with chili pepper flakes and soy sauce. Remove from heat and serve hot with the pasta and ENJOY !!!!
Thanks for your precious minutes