Wondering what to cook for lent this year?
Eat Drink Indy’s Jolene Ketzenberger makes us a dish that features pasta with white beans and garlic, along with a savory vegetable pie.
Jolene says both are easy no-meat dishes, great for Lent, meatless Mondays — or anytime, just because they’re delicious!
Pasta with White Beans and Garlic
3 Tbsp olive oil
2 garlic cloves, minced
1 15-oz can white beans
juice of half a lemon
1 Tbsp fresh oregano
½ tsp dried basil
12 ounces dried linguine
3 Tbsp fresh parsley, minced
Bring a large pot of salted water to a boil and cook the pasta according to package directions, reserving about half a cup of pasta water when it’s done.
While the pasta cooks, heat the oil over medium heat. Saute the garlic for just a few seconds (don’t let it burn), then add beans, lemon juice, oregano, and basil. Season with salt and pepper to taste. Cook until heated through.
Mash a few of the beans, add reserved pasta water, and mix to form sauce. Toss in pasta and add parsley.
Savory Vegetable Pie
2 cups shredded zucchini
2 eggs, lightly beaten
1 white onion, peeled and chopped
3/4 cup all-purpose baking mix (such as Bisquick)
3/4 cup shredded sharp Cheddar cheese
1/4 cup vegetable oil
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. dried sage
1/4 tsp. paprika
Preheat the oven to 350°F. Lightly grease a 9-inch pie plate and set aside.
In a mixing bowl, combine the zucchini, eggs, onions, baking mix, cheese, oil, salt, pepper, sage, and paprika. Blend well.
Transfer to the prepared pie plate.
Bake 35-45 minutes. Cool 10 minutes on a wire rack before slicing and serving.
Adapted from Farm Fresh Southern Cooking
Learn more at www.eatdrinkindy.com.