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Vegetarian Veracruzana
Veracruzana is popular on the Yucatan peninsula in Mexico and is usually served with fresh fish (such as red snapper). A key to this dish is the Salsa a la Veracruzana which is a classic Mexican salsa that is an intriguing blend of fresh tomatoes, green olives, capers and with a slight kick of chile pepper.
While Veracruzana is more common made with fish or chicken I gave it a fun twist as a vegetarian dish. My refreshing vegetarian option for used whole wheat pasta and garbanzo beans (chick peas) which is loaded with protein and fiber. If you make the beans from scratch, you'll also save the additional salt that can be in the canned beans. The fresh spring mix of greens adds a delightful crispness to this dish.
We used our Salsa de la Veracruzana as the sauce for this vegetarian dinner.
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Ingredients:
- 8 ounces of whole wheat, angel hair pasta (or your preference)
- 2 cups garbanzo beans canned or cooked
- 4 cups warm Salsa de la Veracruzana - click here for recipe
- 5 ounces Spring mix greens or Arugula leaves
- 2 tablespoons fresh lemon juice
- ground black pepper to taste
Directions:
- Prepare pasta as per package instructions.
- Drain pasta, set aside and keep warm
- Prepare Salsa de la Veracruzana - click here for recipe
- Divide pasta on 4 serving plates
- Add equal amounts of the greens on top of pasta
- Spoon Salsa de la Vercruzana on top of pasta and greens
- Garnish with cracked black pepper
- Serve
Serves: 4
Nutritional Information (per serving with Salsa):
Calories 488
Protein 17g
Carbs 89g
Cholesterol 0mg
Fat 10g
Sat Fat 1g
Trans Fat 0g
Fiber 9g
Sodium 618mg
Sugar 9g
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