Lent-friendly meals for the home cook


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
Serves 4
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.

From Nomeatathlete.com

Lent-friendly meals for the home cook

Savory Vegetable Pie
Serves 6

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

Copyright 2019 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.


Indy Style Featured Guests:

Take a look inside Indy Style's new studio!