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His and Hers-Linguine with Red Peppers & Spinach and Tofu Parmigiana

July 11, 2009

I don’t think I’ve ever mentioned it on here before, but most of the time, B and I eat different meals. Sure, it’s more work, but we both get what we want. Sometimes I do different variations of the same meal, modified enough to fit both our likes. Other times, he could be eating a hamburger, while I’m eating tofu stir-fry. Surprisingly, both meals don’t take me longer than 30 minutes to cook.

This is a great example of compromising, without having to do double the work. I wanted to use up the rest of my tofu and B would never touch tofu, so I put chicken sausage in his pasta. I cooked up a pot of whole wheat linguine and prepped the different ingredients. For his, I made Linguine with Red Peppers and Spinach Sausage and for mine, I made Tofu Parmigiana with Sauteed Mushrooms & Spinach. Sounds fancy, but it is so simple to make. These dishes are great for vegetarians, as you can omit the chicken sausage, and meat-lovers won’t even notice all the extra veggies hidden in the pasta. The chicken sausage gives the dish a nice smoky taste, paired with some good Parmesan cheese, you have yourself one decadent meal!

Linguine with Red Peppers & Spinach

Serves 1

3 ounce whole wheat linguine

1 chicken sausage link

1/2 red bell pepper, julienned

3 cups spinach (this will wilt down a lot)

1/2 cup cherry tomato

1 cup chicken broth

1 teaspoon salt

1 teaspoon pepper

1 teaspoon butter

1/2 tablespoon Parmesan cheese

chopped fresh basil


1. Boil linguine and salted water for 7 minutes until al dente

2. Meanwhile, saute chicken sausage, bell peppers, spinach and cherry tomatoes until bell peppers are tender. Sprinkle with salt and pepper to taste.

3. Pour in chicken broth and let simmer until most of the liquid is absorbed, about 4 minutes.

4. Drain the pasta and toss into broth mixture with butter

5. Chiffonade (cut into thin strips) some basil and serve it on top of pasta mixture with some Parmesan cheese


Tofu Parmigiana with Sauteed Mushrooms & Spinach

Serves 1

1/3 firm block of tofu cut horizontal

1/4 cup Panko breadcrumbs

1 teaspoon salt

1 teaspoon pepper

1 teaspoon chili powder

1/2 tablespoon Italian seasoning

3 ounce whole wheat linguine

3 cups spinach

1/2 onion diced

1 cup button mushrooms

1/2 jarred pasta sauce

1 tablespoon light shredded cheese


1. Boil pasta in salted water until al dente, about 7 minutes

2. In the meantime, cut a block of firm tofu horizontally into thirds, use 1/3 of the block and store the rest in a plastic container. Keep refrigerated up to 3 days. Make sure you blot off all access water from the tofu

3. Sprinkle salt, pepper and chili powder on both sides of the tofu. In a separate bowl, mix Panko breadcrumbs and Italian seasoning. Dredge the tofu in the Panko mixture until both sides are coated evenly. Spray a cooking sheet and bake in a 350 degree oven for 15 minutes

4. In a frying pan, saute mushrooms, onions and spinach until tender with salt and pepper to taste.

5. Remove tofu from oven once the outside turns golden, sprinkle the cheese over the top and return back to oven for 3 minutes until cheese starts to melt

6. Plate the linguine with the veggie mixture and tofu parm on top. Pour pasta sauce over and serve with some fresh basil


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