Anita Shackelford
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My Meatless Monday Menus - Green Beans and Mushrooms with Pesto Noodles

4/12/2021

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This is a good vegetarian meal, or you can add a bit of chicken if you want to make it a more substantial dish. It's delicious either way. I used green beans and pesto from last summer's garden and homemade noodles, but everything here is easily available from the market. Total prep and cooking time is about 20 minutes.
Makes 2 generous servings, or 4 side dishes.
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Cook the green beans in salted water until they are tender crisp, then saute them with the onion for about 5 minutes. Both should be tender and just begin to brown.
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Add mushrooms and garlic and continue to saute slowly until mushrooms give up their moisture and begin to brown. Season with salt and pepper.
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I added a little bit of cooked chicken to this meal, but skip this step if you want a vegetarian dish. Continue to cook long enough to warm the chicken.
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Add the cooked noodles and pesto and stir to coat everything.
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I like to serve this type of meal in a shallow bowl.
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Serve with fresh Parmesan cheese on top, if you like.

Recipe:
1 T olive oil
1 large onion, cut into chunks
2 oz fresh or frozen whole green beans
4 oz fresh mushrooms, cut into pieces
1 large clove of garlic, minced
1 cup cooked chicken, cubed (if desired)
2 oz basil pesto
2 oz fettuccini or noodles, cooked
Fresh Parmesan cheese for garnish
 ​
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    Author

    Anita has a long background rooted in traditional handwork and quiltmaking, which she still enjoys.

    Often, these days, you'll find her digitizing patterns for the Statler Stitcher and other computerized longarm quilting machines. 
     
    Her summer days are spent in the garden and she loves finding new ways to prepare good veggie-based meals.


    She's always in search of a way to balance all of those activities and find time to share with others who are passionate about the same things.

    This page is a sneak peek into what's happening in her world right now.

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