POINTS® Value |  9
Servings | 4
Preparation Time | 22 min
Cooking Time | 20 min
Level of Difficulty | Moderate

This vegetarian twist on the classic is so good you’ll never miss the meat. We rounded out the meal with whole-wheat pasta and sautéed kale for a picture-perfect presentation.


1 Tbsp olive oil
16 oz tempeh, cut into 16 triangles (wild-rice variety recommended)
1/4 cup fresh lemon juice, squeezed from 2 lemons
1 Tbsp lemon zest
1/2 cup vegetable broth, or water
1 Tbsp capers, small
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
1 Tbsp raw arrowroot
1/4 cup parsley, fresh, chopped
1 sprays cooking spray
1 small onion(s), chopped (about 1/3 cup)
8 cup kale, fresh, chopped (about 2 bunches)
2 cup cooked whole-wheat spaghetti, kept hot

Instructions


1. Heat oil in a large nonstick skillet over medium-high heat. Add tempeh triangles and brown on both sides, about 3 minutes per side; remove from skillet and keep warm.
2. Add lemon juice and zest, broth, capers, salt and pepper to same skillet; bring to a boil and then reduce heat to medium. Remove 2 tablespoons of liquid and place in a small cup; stir in arrowroot and then pour arrowroot mixture into skillet. Increase heat to medium-high until boiling; boil until slightly thickened and then stir in parsley. Add tempeh to skillet; remove skillet from heat, cover and keep warm.
3. Coat another large nonstick skillet with cooking spray; heat over medium-high heat. Add onion and cook until lightly browned, about 3 minutes. Add kale, cover and cook 3 minutes more. Uncover, stir and cook 2 minutes more.
4. To serve, place 4 pieces of tempeh and 1/2 cup each of spaghetti and vegetables on each of four plates; spoon 1/4 cup of lemon sauce over each portion and serve.