vegetable croutons

shrimp oreganata

cauliflower pasta

So I have been forcing myself NOT to bread and fry my CSA squash and eggplant, but couldn’t get the idea out of my head. I decided to do something that would kill my craving without killing my sad attempt at being healthier. But the last time I had a strictly vegetable dinner, I was starving an hour later, so I beefed up my meal with some cauliflower pasta.

Serves – You all week.

Nutrition – Yes Ma’am!!

Ingredients –

1 yellow squash*, diced
1 small purple and white eggplant*, diced
1 lb of shrimp, cooked and cooled
1 cup of breadcrumbs
1/2 cup grated parmesan/romano mix
1 tb oregano
1 tb basil
1 tsp rosemary
1 tsp parsley
Olive oil, S & P

Pasta –
1 head cauliflower, chopped and steamed
1 lb fresh pasta
2 cups shredded mozzerella
1/2 cup shredded parmesan, asiago and provolone mix
1/4 cup skim milk
1 tb red pepper flakes
1 tb basil
1 tb oregano
2 cups of your favorite marinara sauce
Olive oil, S & P

Vegetables and Shrimp –

Toss shrimp and veggies in olive oil in two separate bowls, I used this great foccacia oil that is infused with rosemary and parsley, but you can use regular oil an add in your own herbs. After everything is lightly coated, divide the rest of your ingredients toss with the shrimp and veggies and spread vegetables evenly on a greased baking sheet, reserving shrimp in the fridge for later. Cook vegetable “croutons” at 350 for an hour, add shrimp in when there is 10 minutes left. The breadcrumbs should get crispy so you can pretend that you are having fried food. ; )

Cauliflower Pasta

Basically you just bolster your pasta with a head of chopped and steamed cauliflower, put into a pot and mix with the balance of the ingredients, i sometimes eat that as is..as a matter of fact, I already packed a container of it in my lunch for tomorrow…but it is good topped with your favorite marinara sauce as well, especially when you can stir your oreganta in with it, as i may or may not have done….

Enjoy!!!

*CSA ingredients