Lemon-Parmesan Pasta

I discovered the combination of lemon and Parmesan last year, and have been experimenting ever since. Spinach is by far the best addition.

Lemon-Parmesan Pasta

1.5 ish cups pasta (I like cavatappi)
1/4 cup grated Parmesan cheese
1 cup raw spinach, or more to taste, torn into pieces
grated zest of 1 lemon or a little less
juice of 1/4 lemon
black pepper
olive oil

Cook the pasta. After draining it, return to saucepan. Add olive oil, Parmesan, and spinach; turn heat to medium for about 10 seconds and turn heat off. Stir thoroughly to wilt spinach and distribute cheese. Add lemon zest and a large amount of black pepper; stir thoroughly. Squeeze lemon juice over the top. Heat for 5 seconds more if necessary, and serve!

Serves 1 very hungry person

Tofu and Green Beans with Peanut Sauce

Easy, filling, and full of flavor. Definitely more appetizing than it looks in this photo!

Tofu and Green Beans with Peanut Sauce

About 20 green beans, trimmed and rinsed
7 oz. extra-firm tofu (about 1/4 package), cubed
1/2 small onion, sliced
1 clove garlic, chopped roughly
1/4 cup low-sodium soy sauce
1 heaping tbsp peanut butter
3 green onions, sliced
1 squeeze lime juice
1 pinch dried basil
1/4 tsp ginger
one good shake red pepper flakes
vegetable oil

Saute green beans over medium-high heat about three minutes. Add onions, garlic, and tofu cubes. Saute until tofu begins to brown and onions are soft but not burned. Add basil, lime juice, ginger, red pepper flakes, and soy sauce, turn heat to medium, and continue to cook about four minutes or until the soy sauce has reduced about by half. Turn heat to low. Add peanut butter and stir to coat evenly.
Serve garnished with green onions.

Serves 1.