Spaghetti with lemon pepper greens
This is a good lesson in recipe calculations! The kids split the size of the recipe that I would normally make for my family of 7 into 3rds. So putting it back together to make one composed recipe will be a nice exercise for them. The students did a wonderful job again with independence, taking turns at the stove, and getting organized very quickly. All 3 groups had time to execute the second half of the lesson (sautéed greens) so I was very proud of them all.
*Reminder: I rely on each student to wash the dishes used during each class. Please make this part of your normal routine to head right over to the sink and wash & put away anything you use during class.
Spaghetti and sautéd greens
Prep time: 10 minutes
Cooking time: 20 minutes
1 Tbsp olive oil
1 small onion, diced or sliced
1 clove garlic, minced
1 lb ground turkey, beef, or chicken
½ small diced bell pepper, any color (optional)
2-3 good shakes of dried herb Italian seasoning blend
1 jar of marinara sauce
|4 Quarts boiling water|
1 package dry pasta, any shape
½ fresh lemon or 4 drops of lemon essential oil
Ground black pepper to taste or 1 drop of black pepper essential oil
Salt to taste
4 handfuls mixed greens
1. Boil 4 quarts of water for cooking the noodles. We do this first since the pasta has the longest cooking time of any other ingredients we are using today. Check water periodically and add noodles when the water is at a rolling boil. Break spaghetti noodles in half before adding to the pot.
2. Wash and cut vegetables (peppers, onion, garlic)
3. Heat sauté pan over medium-high heat with 1 Tbsp olive oil
4. Add sliced/diced onions, sauté for 1-2 minutes. Add the diced bell pepper and cook for 1 minute.
5. Add garlic, ground meat of choice, Italian seasoning, and a small sprinkle of salt and pepper. Sauté for 5 minutes or until the meat is cooked through.
6. Add 1 jar of marinara sauce and ½ cup of pasta water to bring the sauce together.
7. Turn the heat down to a simmer and let sit for 5 minutes.
8. Drain noodles, dish onto plates. Top with a scoop of spaghetti sauce.
9. Wash out the sauce pan so we can use it again right away. Careful, it’s HOT!
If time permits: we will make a side of sautéed lemon pepper greens to make sure we get a good amount of vegetables with our meal.
1. Wash out the pan, dry it
2. Heat pan over medium heat with 1 Tbsp olive oil
3. Add 1 drop of lemon essential oil or a squeeze of lemon and 1 drop of black pepper essential oil or a few good shakes of ground black pepper
4. Add mixed greens and a shake of salt
5. Stir constantly, the greens will cook very fast, just 1-2 minutes
6. Turn off the fire and serve greens hot
Make a pasta dish. You should feel confident at this point to find a pasta sauce recipe that looks good to you and cook it with minimal help.
You will NOT need knives and cutting boards next week.
Thanks for a great class! I’ll see you next week.