My Daunting 2013 New Year’s Resolution — Post Daily Vegan Lunch Recipes for an Entire Year!!

So this New Year’s morning I came up with yet another big idea (uh-oh) and that is:

I am going to post one new vegan lunch recipe on this blog for every day of the year!!  Um, I’ll try, anyway.

Today’s menu:

Angel Hair Pasta with Lemon, Spinach, and Sun-Dried Tomatoes

 

INGREDIENTS:

8 ounces capellini (angel hair spaghetti) or about 1/2 a box

water to boil

1-3 cloves fresh garlic, peeled and minced

2 cups organic spinach leaves

2 T. sundried tomatoes, I used the ones that come in a jar

1 T. fresh lemon juice

1 T. olive oil

salt and pepper

DIRECTIONS:

Bring a pot of water to a rolling boil on high heat. Break angel hair and drop them into the water, stir and turn the heat down to slightly lower. Angel hair will cook in two minutes or less, test noodles for doneness.

In a separate frying pan, sauté fresh garlic over medium heat for 30 seconds. Add spinach leaves and stir them until they are coated with oil and start wilting/shrinking. Add sun dried tomatoes and cooked, strained angel hair pasta to the frying pan and stir. Squeeze lemon juice over the noodle mixture and turn off heat. Finish by stirring in salt and pepper to taste.