This make one of the best spaghettis I ever ate, period. This is worth making for a special occasion, or if you wish to splurge a little. It is a LOT of olives for one recipe.
The only thing that’s long to make there is the tofu but it’s fully worth it, since the taste is a lot more interesting. If you only have time to use store-brought tofu, you should sauté it or it will be a bit too bland.
Ingredients (Yield : 2 servings)
100g (3.5oz) of fresh homemade tofu, cut in cubes
225g (8oz) of dry whole wheat spaghetti
1 cup of diced zucchini
1/2 cup of diced green pepper
1/2 cup of chopped green beans
1 teaspoon of olive oil
1 cup of pitted big green olives
2 tablespoons of olive oil
1 tablespoon of lemon juice
1 clove of garlic
A few grains of ground black pepper
- Cook the spaghetti according to the directions on the package.
- In a hot pan, sauté the zucchini, peppers and beans with a teaspoon of olive oil.
- Put the olives, the 2 tablespoons of olive oil, lemon juice, garlic and ground black pepper in a food processor and chop coarsely.
- Separate the pasta in two portions and arrange on the plates. Top with the olive mix, the vegetables and the tofu cubes. Serve immediately.