Whether you're trying out meatless Mondays, switching to a meatless menu or just not eating meat on Fridays from now until Easter, we're hoping to round up the best ideas to keep mealtimes interesting!
Below you'll find a recipe from our new cookbook, Fresh from the Farmstand and it's a great example of how you can skip the meat and not miss out on the flavor. We'd love to have you add your link to the blog hop below. So tell us...
What are YOUR favorite MEATLESS recipes?
Share 'em all in today's Recipe Round-Up!
Here's one of our favorites from Fresh from the Farmstand.
Pasta Primavera Even Kids Like
Cyndy DeStefano of Mercer, Pennsylvania shared this can't-miss recipe with us. She writes, "My kids aren’t crazy about vegetables and neither am I! So I try really hard to make dishes with veggies they’ll eat. Not only did they eat up this dish...they asked me to make it again, several times. And I liked it too! When we can pick all the vegetables right in our own backyard, it tastes even better."
12-oz. pkg. whole-wheat
linguine pasta, uncooked
1 T. olive oil
3 cloves garlic, minced
1 red pepper, cut into strips
1/2 lb. asparagus, cut into
1 c. cherry tomatoes, halved
1 c. sliced mushrooms
1 T. all-purpose flour
1 c. chicken or vegetable broth
1/2 c. low-fat milk
1/2 t. salt
1/2 t. pepper
1 to 2 carrots, peeled and cut
into ribbons with a
Garnish: grated Parmesan cheese
Cook pasta according to package directions. Drain, reserving 1/2 cup of the pasta water. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic; cook and stir for one minute. Add red pepper; cook and stir until it begins to soften, about 3 minutes. Add asparagus, tomatoes and mushrooms; cook until tender. Stir in flour; cook and stir for one minute. Add broth, milk, salt and pepper; bring to a boil. Reduce heat to a simmer. Cook until liquid thickens slightly, about 5 minutes. Stir in carrot strips. Toss pasta with sauce and vegetables, adding reserved pasta water if necessary to moisten the mixture. Sprinkle with Parmesan cheese. Serves 4 to 6.
We'd love to have you link up below, but even if you don't have a blog to link, tell us about your recipe in the comments or, if you have a moment, share it with us on our website!
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