Meatless Monday:Oh-so-easy Pasta and Broccoli Saute with Fresh Tomato Tartlets

     For this week's Meatless Monday, I tested out a recipe from Melissa D'Arabian.  She is a wonderful TV host on Food Network and I've really grown to love her recipe.  Each one is quick, easy, and budget-friendly.  I highly recommend any of her shows and/or recipes!
    Both of the recipes below originally come from D'Arabian's show "Ten Dollar Dinners."  I made some changes to fit my personal budget and diet...so check both versions out.  On the show, she also makes a breaded pork chop.  I left this out since it's Meatless Monday!  Enjoy!

 Broccoli and Pasta
Ingredients:
1/2 box of whole grain pasta, any variety
Salted water to boil pasta
1/3 cup EVOO
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes
1/2 package of fresh broccoli florets, chopped into bite-sized pieces
Salt and pepper, to taste
2 tablespoons red wine vinegar
Few tablespoons of pasta cooking water
Parmesan cheese, garnish

Directions:
Cook pasta according to package directions.  Remember to salt your water and reserve some of the cooking liquid.  I usually just leave it on the stove until I'm ready.  It won't be long!

In a large saute pan, heat olive oil, garlic, and pepper flakes over medium heat until fragrant.  This is a quick process!  Be careful not to let the garlic burn.  Add the broccoli to the pan and stir so that the fragrant oil coats each piece.

Season with salt and pepper and cook over medium heat until the broccoli softens a little bit.  Again, we don't want to over cook or turn it to mush.  This will only take about 5 minutes.  Turn the heat up and add the red wine vinegar.  This will de-glaze the pan and pull all of the flavor into a light sauce.  Add some of the pasta water here to continue creating your sauce.

Add in the pasta and toss to coat with the oil. Top with Parmesan cheese for serving.

Remember to save your crusts!

Fresh Tomato Tartlets
Ingredients:
4 slices of wheat bread


Canola oil spray
1 1/2 tablespoons reduced fat garden vegetable cream cheese
Salt and pepper, to taste
4 slices of fresh tomatoes
Dried basil, garnish


Directions:

Preheat oven to 375 degrees.  Sprinkle salt on your tomato slices and let sit until you're ready for them.  This will bring out the delicious juices!

Remove the crusts from the bread.  Stick these in a bag and freeze for future bread crumbs!  With a rolling pin, flatten each slice until thin and almost doughy.  Lightly spray both sides with canola oil.  Press each piece into a muffin tin hole to form your tartlet shells. 

Remove the crusts from the bread and using a large spoon or rolling pin, gently press the slices of bread down flat until they are thin and almost doughy. Brush both sides of the bread with olive oil. Press the slices in the muffin tin, to form tartlet shells. 

Drop about a teaspoon of the cream cheese into the bottom of each muffin tin. Bake the
the tartlets for about 12-15 minutes or until the bread is golden brown and crispy.

Once the tartlet shells are golden, remove them from the oven and transfer to a cooling rack.  Place a salted tomato slice onto of each cup.  Sprinkle with dried basil for garnish.  Delicious!