Dairy-Free Dinner of Spaghetti with Spicy Marinara Sauce
This pasta dish is spicy, tangy, and sure to be a favorite in your house for a dairy-free dinner. You can easily change this simple meal just by trying different shapes of pasta, like bow ties, rotini, or shells.
Cooking time: 15 minutes
Yield: 6 servings
6 tablespoons olive oil
2 cloves of garlic, minced
1/2 teaspoon red pepper flakes
1 pound whole-wheat spaghetti
2 cups bottled or homemade marinara sauce
1/4 cup green olives, chopped
2 tablespoons capers, rinsed, drained, and minced
1/4 cup flat-leaf parsley, chopped
1 teaspoon lemon zest
Nondairy Parmesan cheese to taste
Freshly ground black pepper to taste
Black olives and parsley for garnish
In a small skillet, add 2 tablespoons of olive oil and heat until hot but not smoking. Add garlic and red pepper flakes. Sauté over medium heat for 3 minutes and set aside.
In a large pot, cook the spaghetti according to the package instructions. Drain and set aside.
In a separate pot, heat tomato sauce until it just starts to boil.
In a large bowl, toss the pasta with the remaining olive oil, green olives, capers, parsley, and lemon zest. Next, add the marinara sauce and toss until well combined.
Serve on individual plates and add nondairy Parmesan cheese and freshly ground black pepper to taste. Garnish each plate with a black olive and a sprig of parsley.
Per serving: Calories 440 (145 from Fat); Fat 16g (Saturated 2g); Cholesterol 0mg; Sodium 386mg; Carbohydrate 66g (Dietary Fiber 11g); Protein 13g.