Roasted Garlic Green Beans with Lemon and Parmesan

gluten-free // yields 6-8 side dish servings

ingredients:

1 medium head of garlic

2 1/2 tablespoons melted ghee, or olive oil

2 pounds fresh green beans, ends trimmed

1/3 cup sliced almonds

2-3 tablespoons lemon juice

2 teaspoons lemon zest

1/3 cup parmesan cheese

salt + pepper

directions:

Preheat your oven to 375* F. Slice about 1/4 of the top end of your garlic clove off [not the stem end] and peel away the outer layers. Place on a sheet of foil and drizzle 1-2 teaspoons of melted ghee/oil over top then sprinkle with salt. Secure in the foil and place in your oven for about 40 minutes until golden brown and tender. Open and let cool for 10 minutes, then squeeze the stem end to release the cloves. Chop the roasted cloves.

While the garlic is roasting toss the beans with remaining melted ghee/oil and a generous sprinkle of salt and pepper. Spread on a large rimmed baking sheet in a single layer and roast for about 32-38 minutes until starting to brown. Toss once or twice while roasting.

While roasting place a dry medium-sized pan over med-low heat. Add sliced almonds to the pan. Watch closely and stir frequently until just starting to brown. Remove from heat and set aside.

Once beans are done roasting toss with lemon juice, lemon zest, and chopped roasted garlic. Spread onto a platter and top with parmesan, toasted almonds, and more salt + pepper if desired. Serve immediately.

I'm going to let the photos do most of the talking today.

I'm just sitting here with my mom trying to soak in every last minute she's in Colorado. I feel so fortunate to have had her here for an entire week and my dad + brother over the weekend. However, it always goes by way too fast.

Last night, we shared this comforting spring meal and it truly hit the spot. Instead of stuffing the shells purely with ricotta, I filled them up with asparagus + kale for added texture and veggie-love. It's a nice way to make stuffed shells a bit more interesting. I also whipped up a double batch of my homemade red sauce, and while the shells were baking I made my favorite lemon basil pesto sauce from the Sprouted Kitchen cookbook. Seriously addicting stuff. And if you're questioning the use of pesto on top of marinara, let me just tell you, you must give it a try. A favorite combination in this house and a cinch to throw together.

This weekend sounds like the perfect time to enjoy a homecooked meal. Don't you think?

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Asparagus + Kale Stuffed Shells

gluten-free // yields 6-8 servings

adapted from: spaghetti squash stuffed shells

1 box gluten-free jumbo pasta shells
2 1/3 cup full-fat ricotta cheese
1/2 tablespoon ghee/oil
2 cups finely chopped lacinato/dino kale, lightly packed
1 1/4 cups chopped asparagus, 1/4-inch pieces
1/2 cup shredded parmesan cheese
1 tablespoon chopped fresh basil
1/2 teaspoon garlic powder granules
1/4 - 1/2 teaspoon salt + black pepper
~8oz fresh mozzerela, cubed
~48oz thick marinara sauce
pesto, optional

Add ghee or oil to a large pan over medium heat.
Once hot add the asparagus and cook for about 3-4 minutes stirring frequently. Stir in the kale for 30 seconds, until just wilted.
Pour out onto a large plate and let cool. You can speed this up in the fridge if needed.
Cook your pasta shells al dente, according to package directions. Rinse with cold water to help prevent sticking. *Make sure not to overcook because they will cook a bit more in the oven.
Mix the ricotta, kale, asparagus, parmesan, basil, garlic, salt, and pepper until combined. Start with 1/4t salt + pepper. Taste, then add more if needed.
Preheat your oven to 350* and take out a 9x13 pan and a 9x9 pan, or a variety of single serving oven-safe bowls.
Pour out just enough sauce to coat the bottom of each pan.
Gently fill each shell until the mixture is flush with the bottom. ~30-32 shells The amount may vary depending on what brand you use. I used Tinkyada, which are the only GF shells I can find.
Place the shells stuffed side down in the pan so that they are slightly touching one another.
Coat the top of each shell with a scoop of sauce.
Place mozzarella [about 1/2-inch cubes] around the shells.
Cover tightly with foil and bake for 15min. Uncover and bake for another 15min.
Turn your broiler on low, move pans to the top rack and broil for 3-5 minutes watching closely until the cheese is bubbly.
Garnish with fresh pesto, basil, or parsley if desired and serve hot.

notes:Make sure to use a thick pasta sauce to avoid excess liquid in the pan. I made a double batch of my favorite red sauce recipe cooked it for about an hour and then blended it with my immersion blender and let it simmer a bit longer until thick. This meal can be prepped ahead and stored in the fridge for 2-6 hours before cooking. You may need to add a bit more sauce before baking, as it will soak into the noodles.

As a side note, I'm sure you can easily make this recipe vegan using tofu. Check out this recipe [I've used before to make vegan lasagna--so good] as a guide!

If you're looking for Mother's Day breakfast/brunch/dessert ideas, head on over to my Mother's Day photo album with recipe links on Facebook! I've featured 12 recipes that are sure to please your mama's [or grandma, friend, dad, sister, wife, husband, child, etc.] tastebuds!

Happy weekend!

Ashley