Tangy Lemon Spinach Pasta Topping
1/2 medium red onion, chopped
olive oil (or your favorite cooking oil)
1 tablespoon fresh dill
juice of 1 lemon
2 cloves of garlic, minced
1 cup soymilk
1/4 cup flour
2 1/2 cups fresh spinach
kosher salt and fresh black pepper to taste
kalamata olives for garnish
Sautee the onion and garlic in cooking oil in a large skillet until tender.
Mix flour, soymilk, and lemon juice in a small bowl.
Add dill, pepper, and the liquid mixture to the skillet. Cook until the liquid starts to thicken, stirring frequently.
Add the spinach and cook until wilted. Season with salt and pepper to taste.
Pour over your favorite pasta and vegetables while still warm. (I used broccoli, green beans, and whole wheat farfalle pasta.) Garnish with kalamata olives.
Enjoy!
SO HOW'D IT GO?
We made this last night. My DH and I co-cooked. He used 1 TBL of dry dill but otherwise we followed the recipe except for not having any olives for garnish. We served it over pasta and with some veggies. It was very good. I've got leftovers for lunch and am looking forward to it very much!
I made this last night to complement some asparagus. It was easy, I loved it, and my friends raved about it! I left out the garlic and onion due to allergies and served it overtop whole wheat linguine. Unfortunately I didn't have any olives either. Next time I'll try adding mushrooms and get some fresh dill from the farmer's market instead of using dried.