There is a rumor going around that Lent is just about upon us! Time to think about the ‘give-ups’ and the extra prayers that are needed in this spiritually declining world. One of our annual ‘give-ups’ is taking meat out of the diet on both Wednesdays and Fridays. On the surface, it seems it might be a little too easy but after six weeks of coming up with meatless meals for both days of the week plus insuring my husband has meatless meals and snacks for his work lunch, the challenge makes itself known.
One of our favorite go-to meals has been a quick pasta meal with a salad. It is meatless and somewhat less in volume than a usual evening meal and seems to provide all the nutritional perks and sacrifice to keep us strong for Lent!
Lenten Pasta
1 pounds of spaghetti (or any shape you might prefer)
3 eggs
½ cup freshly grated Parmesan and/or Romano
½ teaspoon granulated garlic
Salt & black pepper to taste
1/4 cup butter
Cook the spaghetti until almost done, drain, and stir in the butter, garlic, salt, and pepper until the butter is melted.
Lightly beat the eggs and stir into the pasta. If the pasta has cooled down too much, turn on a low heat to warm. Immediately after adding the eggs, mix in the cheese and stir to combine. If you like a creamier outcome, you can add a bit of milk to taste.
Great quick meal on a day when dinner time approaches before you are ready for it!
It is a very versatile dish in that you can add some chili flakes, drained tuna, use cheddar instead of the Italian cheeses, add some finely-diced parsley, some fresh mushrooms braised in a bit of butter or olive oil . . . Basically, look in the cupboard, see what you have, and you can come up with an original entree.
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