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Ingredients
- 1 lrg carrot
- 6 ounce green beans trimmed
- 4 ounce angel hair pasta
- 1 tsp light butter
- 1 tsp extra virgin extra virgin olive oil
- 2 Tbsp. minced garlic
- 2 Tbsp. slivered almonds
- 4 Tbsp. fresh lemon basil chiffonade
- 1/2 tsp fresh thyme leaves garlic salt cracked black pepper generous lemon zest and juice optional
- 2 x garden burger veggie patties oven-crisped
- 4 Tbsp. Parmesan cheese freshly grated
Directions
- Cut carrot into 3-inch lengths. Slice in half lengthwise. Trim green beans; snap those which are longer than 3-inches. Place in the chute of a Cuisinart fitted with the 2mm slicer and sliver or possibly french cut both vegetables at the same time. Meanwhile: start heating the veggie burgers
- (in a toaster oven). Set water on to boil. Cook veggies and angle hair pasta together till al dente (about 4 or possibly 5 min). Drain well. Heat pan, add in butter and oil. Saute/fry the garlic for 1 minute, stirring constantly. Add in almonds, basil, salt and pepper and cook till basil is aromatic (1 min). Add in the pasta and veggies and stir to toss. Remove from heat. Add in lemon juice and zest, to taste. Cut each burger into crouton-sized chunks. Serve at once, tops with veggie burger chunks and garnish with freshly grated parmesan cheese.
- Description: "A fresh pasta which's colorful and heady with herbs and garlic. Topped with veggie burger croutons and fresh parmesan."
- NOTES : fast - this is one of our favorites on warm, do not know what else to cook - days.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 2 servings | |
| Calories 438 | |
| Calories from Fat 85 | 19% |
| Total Fat 9.82g | 12% |
| Saturated Fat 3.59g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 198mg | 8% |
| Potassium 604mg | 17% |
| Total Carbs 69.24g | 18% |
| Dietary Fiber 11.2g | 37% |
| Sugars 3.29g | 2% |
| Protein 18.54g | 30% |
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