Cycle Jar

This tagliatelle pasta is a great recipe for weeknights! The sauce, made of largely pantry ingredients, only simmers for 15 minutes...just enough time to boil our noodles.

Ingredients
1 tablespoon (15 mL) extra-virgin olive oil
1 medium shallot, chopped
1½ cups (375 mL) chopped carrots
3 garlic cloves, minced
1 teaspoon (5 mL) dried oregano
¼ teaspoon (1 mL) red pepper flakes
¼ cup (60 mL) dry white wine
1 tablespoon (15 mL) balsamic vinegar
1 can (14.5 ounces/411 g) diced tomatoes
4 ounces (125 g) tagliatelle pasta
2 cups (500 mL) chopped kale leaves
½ cup (125 mL) cooked cannellini beans
¼ cup (60 mL) pine nuts
2 teaspoons (10 mL) capers
Chopped chives or other herbs (basil, parsley, etc.)
Sea salt and freshly ground black pepper
Grated Parmesan cheeses.

This quick and easy pesto pasta is a delicious vegetarian weeknight dinner! We like to add a handful of arugula, but feel free to skip it or use our favorite soft greens in its place.

Ingredients
6 ounces spaghetti, reserve 1/2 cup starchy pasta water
1/3 to 1/2 cup basil pesto or vegan pesto
Extra-virgin olive oil, for drizzling
Fresh lemon juice, as desired
4 cups arugula
2 tablespoons pine nuts
Pinches of red pepper flakes
Sea salt and freshly ground black pepper
Freshly grated Parmesan