Spring Pasta Primavera with Garbanzo Beans & Walnuts

Dear Readers,

I don't often post recipes featuring pasta. Honestly, I think it's overdone. But, gluten-free brown rice pasta makes a nice platform for the first of Spring's beautiful vegetables. That's all Pasta Primavera is--fresh Spring vegetables. If you planted a year-round edible garden your overwintering varieties of cauliflower, cabbage & carrots should be ready to harvest. This Winter was pretty mild and the Spring unseasonably warm which means your hardy greens like kale, chard and mustards should all be doing great and producing a nice harvest. Fall planted garlic should be producing nice green shoots or "scapes" to add to your stir-fry dishes. There's not a lot in the edible garden this time of year. But, with some planning it can produce in early Spring.

Pasta Primavera has endless variations. Mine lacks the standard issue bland cream sauce. The vegetables and their fresh tastes headline this dish. The recipe co-stars garbanzo beans, walnuts, garlic and some fresh lemon zest. It's gluten & dairy free. Loaded with vitamins, fiber, and protein. Whole foods goodness. Plus once the chopping prep is done this dish is completely cooked in under 30 minutes. And it's easy on the budget as well with simple ingredients. Filling, delicious and pretty. What more could you ask for. It's virtually a perfect dish. Please send me your comments. I appreciate the feedback.


In Health,
Miss Jolie Ann

Pasta Primavera with Garbanzo Beans & Walnuts
Serves 4

1/2 of a 16oz package brown rice spaghetti or linguine
extra virgin olive oil
1/2 of a medium yellow onion, minced
2 cups cauliflower florets
3 thin young carrots, thinly sliced
sea salt
1/2 tsp dried oregano
1/2 tsp dried basil
1 cup chopped walnuts
14 oz can garbanzo beans, drained & rinsed
2 cloves garlic, minced
4 cups thinly sliced mixed greens-kale, chard mustard
1/2 tsp lemon zest
1 tbsp nutritional yeast

1. Bring a stockpot of water to boil and prepare pasta according to package directions. Do not overcook. It should take about 8-10 minutes. Brown rice pasta quickly becomes mushy if overcooked by a minute. Drain pasta and return to the pot off the heat. Sprinkle a pinch of sea salt and black pepper and a splash of olive oil on the pasta. Add the nutritional yeast. Stir well. Cover pot and set aside while you prepare the veggies.
2. Warm 2 tbsp olive oil in a skillet over medium heat. Add the onion and saute over medium heat for 5 minutes. Add the cauliflower and continue to saute for another 5 minutes. Add the carrots and continue to saute for another 5 minutes. Add a pinch of sea salt & black pepper, and the walnuts. Saute for another 5 minutes. You want the spices to become fragrant and the walnuts to become slightly toasted. Add the garbanzo beans and the garlic. Stir well to combine. Add the greens and cook for approximately 5 minutes. You want the greens to just begin to wilt but remain bright green. They will be slightly crunchy. Overcooked veggies=no bueno. Remove pan from heat.
3. Add the vegetables to the pasta. Add the lemon zest. Check the flavor and add more sea salt if desired. Eat. You be sure to thank me later.

Pasta with Fresh Lemon, Tomato & Basil

Original Recipe by Miss Jolie Ann
Inspired by my friend Sherrie

My co-worker and friend Sherrie is a ray of sunshine in my life. She is full of smiles, affection, warmth and humor for all who cross her path. She even calmly puts up with me when I can't sit still because I'm so hyper from my otc hayfever medication. Ever since she has found out about my kitchen-garden blog and my desire to complete a cookbook, she's been unconditionally supportive and encouraging.

Sherrie and I share a love of fresh home-grown seasonal produce and homecooking. While sharing telephone switchboard duty at our workplace we often swap stories of garden and recipe favorites. If you doubt Sherrie's influence on me let me share the infamous Giant Red Mustard Greens story. I have never grown mustard greens or had any desire to grow them. I don't think I've ever cooked with them either. In early spring when Sherrie and I were getting to know each other she shared how much she loved eating home-grown Giant Red Mustard Greens. Well, I trusted her completely, no questions asked. How could i have missed out on Giant Red Mustard Greens all this time? I set out to find starter tray packs of this mystery vegetable. Every week I looked for it at work (oh yeah, just a reminder-we work in a plant nursery), has it come in yet? I kept bugging and bugging the veggie chicks Jenn & Lana, until finally it arrived. I planted it, it thrived in my garden and upon harvest and cooking it was delicious.

But, I digress....Last week Sherrie was enthusiastically sharing her current favorite dinner recipe "Boxcar." Which is essentially cooked spaghetti with a raw sauce of fresh tomatoes & basil. She and her husband ate it several days in a row without tiring of it. So, Sherrie's boxcar inspired me to invent this pasta with fresh sauce of lemon, tomato, basil & garbanzo beans. I threw in the optional garbanzo beans to add some protein. This recipe is quick and easy to prepare-throw together the sauce while the pasta boils. Serve at room temperature. Yum!

Love ya Sherrie!

In Health,
Miss Jolie Ann

Pasta with Fresh Lemon, Tomato & Basil

1 lb organic spaghetti or linguine --No linguine for Harry! :)

4 ripe fresh organic tomatoes-chopped

2 cloves organic garlic-pressed

Handful of organic basil leaves-cut into thin ribbons

Freshly squeezed juice of 3 organic lemons

1 tsp fresh organic lemon zest
1/4 cup organic extra virgin olive oil

Optional: 14 oz can organic garbanzo beans, drained & rinsed

Sea Salt & Black Pepper to taste

Freshly shredded organic Parmesan cheese to taste

1. Cook pasta according to package instructions. (Usually boil 10 minutes...)

2. While pasta is cooking, combine tomatoes, garlic, basil, lemon juice, lemon zest, olive oil, and optional garbanzo beans in a large bowl.

3. Drain pasta, rinse with cold water, drain again. Place pasta in bowl with lemon tomato mixture. Stir to combine. Add salt and pepper to taste. Let cool and come to room temperature. About 10 minutes. This also allows the pasta to absorb some of the tasty liquids.

4. Top individual servings with shredded Parmesan cheese.

Skillet Tofu Parmigiana

Skillet Tofu Parmigiana
Recipe from Eating Well Magazine March/April 2008


My friend pulled the recent edition of Eating Well magazine out of someones recycling bin. Recipe whore that I am, I coveted the magazine for 4 new tofu recipes. I'm always trying to find new ways to eat tofu. My tofu repertoire is somewhat limited, which is surprising for a vegetarian of my longevity. This tofu version of chicken or eggplant Parmesan is surprising, satisfying and delicious. Using just one pan for everything except the pasta is a great way to save time and cleanup. The recipe yields 4 big servings which meant I got 4 dinners out of one night of cooking and that is always welcome during my busy week. And, since I already had on hand an opened jar of marinara sauce, leftover shredded mozarella & parmesan, half a package of organic spaghetti, italian bread crumbs, an onion and all the spices-all I had to buy was the tofu and mushrooms!


In Health,
Miss Jolie Ann


Total Time: 30 minutes
Servings: 4
Serve on Organic Whole Wheat Spaghetti


1/4 cup plain dry breadcrumbs
1 tsp Italian seasoning
(Instead of this I just used 1/4 cup Italian seasoned dry breadcrumbs)
1-14 oz package firm or extra-firm water packed tofu, rinsed
1/4 tsp garlic powder
1/4 tsp salt
2 tsp plus 1 tbsp extra virgin olive oil, divided
1 small onion, chopped
8 oz white mushrooms, thinly sliced
1/4 cup grated Parmesan cheese
3/4 cup prepared marinara sauce
1/2 cup shredded part-skim mozzarella
2 tbsp chopped fresh basil

1. Combine breadcrumbs and Italian seasoning in a shallow dish. Cut tofu lengthwise into 4 steaks and pat dry. Sprinkle both sides of the tofu with garlic powder and salt and then dredge in the breadcrumb mixture.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to brown, about 3 minutes. Add mushrooms and cook until they release their juices and begin to brown, 4 minutes more. Transfer to a bowl.
3. Add the remaining 1 tbsp oil to the pan. Add the tofu steaks and cook until browned on one side, about 3 minutes. Turn over and sprinkle with Parmesan. Spoon the mushroom mixture over the tofu, pour marinara over the mushrooms and scatter mozzarella on top. Cover and cook until the sauce is hot and the cheese is melted, about 3 minutes. Sprinkle with basil and serve on cooked pasta.

Basic Tofu Tomato Sauce for Pasta

I have not had pasta in at least a month, so I was craving it this weekend! I whipped up my original recipe for basic tofu marinara sauce with optional add-in's: sauteed mushrooms and spinach. I served it over linguine and it sure it the spot. It's a pretty simple recipe that's very nutritious. If you are tofu-phobic, I guarantee you won't even know it's in there!

In Health,
Miss Jolie Ann

Basic Tofu Tomato Sauce for Pasta

About 4 servings

1 small organic yellow onion, chopped

6 cloves organic garlic, minced

Organic extra virgin olive oil

1/2 pound organic firm tofu (I use half of the standard 1 lb container)

1/2 cup organic grated Parmesan-Romano cheese

1 tbsp each: organic dried basil, oregano, marjoram, rosemary

1 tsp sea salt

1/2 tsp black pepper

28oz can organic tomato sauce (I like Muir Glen brand)

Optional add-in's: black olives, kalamata olives, feta cheese, sauteed seasonal veggies such as mushrooms, spinach, zucchini, etc...Use your imagination.

1. Add olive oil to a large skillet and warm over medium heat. Add onion and saute 10 minutes until onion is soft.

2. Add the garlic and saute another 5 minutes.

3. While the onion and garlic are sauteing prepare the tofu mixture. Place drained tofu in a large bowl. Add the cheese, dried herbs, salt & pepper. Mash with a fork until the tofu is crumbly and the seasonings are well-mixed.

4. Add the tofu to the pan with onion and garlic. Continue to cook over medium heat for about 5 minutes.

5. Now add the tomato sauce to the pan, cover, and simmer on medium-low heat for approximately 15 minutes. This sauce can also simmer over low heat for up to an hour while you cook your pasta, clean up, etc.

6. At the end of the cooking time you may stir in the optional add-in items of your choice.

7. Serve sauce hot over your favorite pasta and top with additional Parmesan cheese.