live healthy
MOGRO MOBILE GROCERY
  • Home
    • Team
    • Board & Founders
    • History & Photos
  • DONATE
  • How it Works
  • Locations
  • Shop
  • Food & Farmers
  • Careers
  • Newsletters

One Pot Zucchini & Mushroom Pasta

1/24/2019

0 Comments

 
Picture
​

​Prep Time: 5 minutes
Cook Time: 15-20 minutes


1 pound spaghetti, or your favorite pasta
1 pound mushrooms, thinly sliced
2 small or 1 medium-large zucchini thinly sliced & quartered
⅔ cup peas
2 cloves garlic, thinly sliced
2 sprigs thyme
Salt & pepper to taste
¼ cup Parmesan cheese
¼ cup milk



  1. In a large stock pot or dutch oven over medium heat, combine 4 ½ cups water, spaghetti, mushrooms, zucchini, peas, garlic & thyme sprigs. Season with salt & pepper.
  2. Bring to a boil, reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Don’t be afraid to strain out excess water.  
  3. Stir in cheese & milk until creamy. Serve immediately.

​Millet Couscous with Carrots

Picture
Prep Time: 10 minutes
Cook Time: 45 minutes


4 tablespoons olive oil, divided, plus more for drizzling
1 cup millet (or whole grain of your choice like brown rice, farro, barley, etc.)
2 ¼ cups of low-sodium vegetable or chicken broth
6 medium carrots, peeled, cut into 1” pieces
Salt & pepper
¼ cup roasted almonds, chopped (optional)
¼ teaspoon cayenne pepper
¼ cup fresh cilantro leaves with tender stems
Lemon wedges (for serving)

  1. Preheat oven to 400 F. Heat 1 tablespoon of oil in a medium saucepan over medium-high heat.
  2. Add grain and cook, stirring, until beginning to brown, about 2 minutes. Add broth and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until grain is tender, 25-35 minutes.
  3. Meanwhile, toss carrots with 2 tbsp. Oil on a rimmed baking sheet; season with salt & pepper. Roast until tender and golden brown, 15-20 minutes.
  4. Heat remaining tablespoon of oil in a small skillet over medium-low heat; cook almonds and cayenne, stirring occasionally until fragrant, 2 minutes.
  5. Serve drizzled with oil and topped with roasted carrots, cilantro and roasted almonds.
Click here to download a PDF of this week's recipes!
0 Comments



Leave a Reply.

    Recipe Archives

    November 2020
    September 2020
    August 2020
    July 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018

Home  |  Shop  | Locations | Instagram  |  Facebook
  (505) 216-8611  |  info@mogro.net