Lemon Lobster Linguine! Named by my husband!
So we have this running joke as I keep creating more plant based recipes that my husband will throw out an idea, and I’ll plant it up - and then ask him if it makes the cut for my cookbook!
This one was a yes so I’m sharing it with you today! I’ve been using lentil noodles more and more and loving these RED spaghetti noodles for the color and the ingredients aka meaning it’s only lentils people! #thewayitshouldbe
These cook VERY quickly, the box says 8-10 minutes but if you want them a little al dente and especially if you are going to mix them with warm veggies or let them sit as in this recipe, that’s the best way to do it. The magic number was just about 5 minutes!
1/2 package red lentil spaghetti
Dried oregano (add fresh if you have it)
Himalayan sea salt/pepper
Fresh chopped spinach
Fresh sliced leeks
Wild caught lobster tail (unless vegan)
Boil a saucepan of water, once boiling add salt, then noodles
Turn pot down to a low boil so it doesn’t overflow
Chop spinach, leeks (cut off the bottom and slice very thinly into rounds, make sure you wash these thoroughly because sand can get stuck in the bottom)
Dressing: zest 1 lemon into small glass dish, then cut and squeeze juice of both in. Sprinkle in salt/pepper/herbs; 2 TBSP oil.
Watch pasta and remove from water and place into bowl
You can steam the lobster over the boiling water if you like or cook in the pasta water once done, just add a little more if you need and bring to a boil again (this also cooks very fast because the lobster comes in small bite size pieces - I get this from Costco frozen)
Place pasta, spinach, leeks and lobster in a big glass dish, drizzle dressing over the top and shake up. Then let sit, the longer the better the flavor develops and this is good hot or cold!
Let me know if you make this or how you change it up!
I’m teaching all of this and all my methods in this HOLIDAY round of Fueled & Focused because WHY would you want to wait until January to feel better, or gain weight during the last two months of the year just because everyone else does….no no no.
You’ll learn the ins and outs of everything plant based eating and how to make it work for YOU, in your lifestyle, with your energy type and how to take all the ‘rules’ out there about food, diets, trends and actually learn how to navigate foods to change and transform your body into whatever you want it to be, whether that’s weight loss, energy, healing, detoxification. Foods do this for you.
And I’ll be there to hold you accountable during our weekly check-ins.