Baked Eggplant Parmesan with Pasta and Green Beans

Ingredients

• 227 g whole wheat spaghetti
• 1 tbsp salt (for pasta water)
• 1 tsp olive oil (optional, for tossing)

Instructions

1. 1

   Boil the water

   • Fill a large pot with 4 quarts (about 16 cups) of water.
   • Add the salt and bring the water to a full, rolling boil over high heat.
2. 2

   Cook the spaghetti

   • Add the whole wheat spaghetti to the boiling water. Do not break the pasta; it will soften and submerge within a minute.
   • Stir the pasta for the first minute to prevent it from sticking together.
   • Cook for 9-11 minutes, or according to package directions, until it is 'al dente' - firm to the bite.
3. 3

   Drain and finish

   • Just before draining, carefully scoop out and reserve about 1/2 cup of the starchy pasta water. This is great for thinning out sauces later.
   • Drain the spaghetti in a colander. Do not rinse the pasta, as the starch helps the sauce adhere.
   • If not using immediately, toss the spaghetti with the olive oil to prevent it from clumping together.
4. 4

   Serve

   • Serve the warm spaghetti as a base for your favorite sauce and meatballs.

Ingredients

• 1 lb Green Beans (Fresh, ends trimmed)
• 2 cup Water (For steaming, will not be consumed)
• 1 tbsp Olive Oil (Extra virgin recommended)
• 0.25 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Prepare the Green Beans

   • Rinse the green beans thoroughly under cold running water.
   • Pat them dry with a paper towel.
   • Snap or trim the tough stem ends off each bean.
2. 2

   Set Up the Steamer

   • Pour about 1-2 inches of water into a large pot or saucepan.
   • Place a steamer basket inside, ensuring the water level is below the bottom of the basket.
   • Bring the water to a rolling boil over medium-high heat.
3. 3

   Steam the Green Beans

   • Carefully place the trimmed green beans into the steamer basket, arranging them in a single layer if possible.
   • Cover the pot with a tight-fitting lid and reduce the heat to medium.
   • Steam for 5-7 minutes. The beans are done when they are bright green and crisp-tender (easily pierced with a fork but still have a slight bite).
4. 4

   Season and Serve

   • Turn off the heat and carefully remove the steamer basket from the pot.
   • Transfer the hot green beans to a serving bowl.
   • Immediately drizzle with olive oil and sprinkle with salt and freshly ground black pepper.
   • Toss gently to coat evenly and serve warm.