Tag Archive: fresh basil leaves


Forget carb-heavy pasta! This creative twist brings you fresh Italian flavor without any of the guilt.  Enjoy oodles of noodles plus all your favorite pasta fixings —guilt-free! The secret? Subbing in spiralized veggies.   This is from Good Hosekeeping.

SERVES: 4

Ingredients

  • 3 tbsp. olive oil
  • 2 lb.  zucchini (spiralized)
  • 12 oz. ripe tomatoes
  • 8 oz. fresh mozzarella
  • ½ c. loosely packed fresh basil leaves
  • 2 tbsp. capers
  • 2 clove garlic
  • ¼ c. roasted salted almonds

Directions

  1. In 12-inch skillet, heat oil on medium until hot. Add zucchini. Cook 1 to 2 minutes or until just beginning to soften, stirring. Remove from heat; transfer to large bowl.
  2. To bowl with zucchini, add tomatoes, mozzarella, basil, garlic, and 1/2 teaspoon salt. Gently toss to combine. Serve immediately, topped with almonds.
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Spicy Eggplant With Cauliflower and Basil
Photo by Ann Sratton
Total Time 30 minutes
Serves 4

Ingredients

1 1/2 cups basmati rice
kosher salt
2 large garlic cloves, finely chopped
1 tablespoon freshly grated ginger
1/3 cup olive oil
2 teaspoons Thai red curry paste (such as Thai Kitchen)
3 small or baby eggplants (about 1 1/2 pounds), cut lengthwise into wedges
1/2 head cauliflower (about 1 pound), broken into florets
1 15-ounce can chickpeas, drained and rinsed
2 cups bean sprouts
1/2 cup fresh basil leaves, torn if large

Directions

  1. Heat oven to 450º F.
  2. In a large saucepan, combine the rice, ¼ teaspoon salt, and 2 ¼ cups water and bring to a boil.
  3. Cover and simmer on low until the water is absorbed, about 15 minutes. Remove from heat and let sit 5 minutes. Fluff with a fork and set aside.
  4. Meanwhile, whisk together the garlic, ginger, oil, curry paste, 1 ¼ teaspoons salt, and ½ cup water. Toss with the eggplants and cauliflower.
  5. Transfer to a roasting pan in a single layer. Roast until tender, about 30 minutes, stirring occasionally, adding the chickpeas during the last 5 minutes.
  6. Remove the vegetables from oven and toss with the bean sprouts and basil. Place 1 cup of rice on each of 4 plates and top with some of the vegetable

Nutritional Information

Per Serving

  • Calories 537
  • Calcium 89 mg
  • Carbohydrate 79 g
  • Cholesterol 0 mg
  • Fat 20 g
  • Fiber 12 g
  • Iron 5 mg
  • Protein 13 mg
  • Sat Fat 3 g
  • Sodium 1140 mg
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