GRAPE TOMATO, OLIVE, AND SPINACH PASTA

This pasta dish is not only delicious but also super easy and quick! Add this to your recipe book to use for your vegetarian guests, your "Meatless Monday" meals, or even add meat to it if you're looking for more non-vegetarian protein.

Grape Tomato, Olive, and Spinach Pasta

Ingredients:

• 8 ounces uncooked penne (about 2 cups)
• 2 tsp olive oil
• 1/4 tsp crushed red pepper
• 1 large garlic clove, thinly sliced
• 2 cups grape tomatoes
• 1/2 cup organic vegetable broth
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 10 black olives, coarsely chopped
• 4 cups baby spinach
• 1/4 cup torn basil leaves
• 1 ounce Parmesan cheese, grated (about 1/4 cup)

Directions:

1. Bring a large pot of water to boil. Add pasta; cook 8 minutes or until al dente. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
2. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add red pepper and garlic; saute 30 seconds.
3. Add tomatoes, broth, salt, black pepper, and olives; cook 6 minutes or until tomatoes begin to break down, stirring occasionally. 
4. Add pasta and 1/2 cup reserved cooking liquid to pan; simmer 2 minutes.
5. Stir in spinach and basil; cook 2 minutes or until greens wilt.
6. Serve immediately, topped with Parmesan cheese.

Meat Option: To add meat, like ground Italian sausage, cook the meat separately. Drain it. Then add to step 4 in the directions.

Vegetarian: Make sure your vegetable broth is vegetarian friendly.

Vegan: Make sure your pasta and vegetable broth are vegan friendly. Omit parmesan cheese at the end, or use an alternative.

{Original recipe from Cooking Light Magazine's March 2014 issue. Recipe has been adjusted.}

HOMEMADE TZATZIKI SAUCE

INGREDIENTS:
18 oz. nonfat, plain, Greek yogurt
1 cucumber, seeds removed, chopped into tiny bits
3-4 cloves of garlic, minced (2-3 teaspoons)
juice from 1/2 a lemon (or 1 Tablespoon)
1 t extra-virgin olive oil
2 T fresh dill, chopped
salt & pepper, to taste


DIRECTIONS:
1. Rinse dill under cold water and place between paper towels to dry.

2. Rinse and prepare cucumber, cutting it lengthwise. Scoop out the seeds and cut into tiny bits. Place the bits between paper towels and apply pressure with hands by pushing down on the top so that it soaks up the excess water; leave it like this until you are ready to mix them in.

3. Prepare the rest of your ingredients except for the dill and cucumber bits that are continuing to "dry".

4. Check dill to make sure it is fairly dry; chop.

5. In a medium-large bowl, add the yogurt as your first ingredient. If yogurt has become liquidy, give it a good stir. Add the chopped dill and garlic into the yogurt mixture and mix well.

6. Add your cucumber bits; mix well.

7. Add the lemon juice and olive oil; mix well.

8. Add a bit of salt and pepper and mix well. At this point, keep tasting the sauce and add anything more to it so that it is to your liking - salt and pepper, any leftover chopped dill, more garlic, etc.

Optional: Place sauce in a covered container in the refrigerator overnight to marinate. Stir well before using.

{Recipe originally by 'The Glossy Life' blog - click here.}

Healthy Snack Ideas: Cucumber Slices and Homemade Tzatziki Sauce

Cucumbers are one of the lowest calorie gourds you can snack on when compared to most other fruits and vegetables. Combine with other healthy snack items like carrots, celery, bell peppers, and even tomatoes, along with Homemade Tzatziki Sauce (click here) makes an amazing, delicious, and fulfilling snack!

Sliced cucumbers with Homemade Tzatziki Sauce