Recipes

Can you still eat pasta?

Most times when people go on “diets” or decide to start eating right, one of several foods they tend to give up is pasta mostly because it’s considered to be high carb and fattening, but that’s not necessarily the case. I absolutely love pasta and I would hate to give it up; it’s a versatile food that can be on the decadent side, but also has the potential to be part of a healthy lifestyle. Today I’m going to share with you two of my go-to pasta recipes that are not only easy to prepare and delicious but are loaded with nutrients. These work best when eaten as a side dish and paired with a lean protein. Keep in mind that if you exercise early in the day, chances are you probably don’t need to carb-load at dinner so under that circumstance, eat pasta during the day for lunch instead of for dinner on most nights.

Fettuccine with sautéed vegetables

Serves 2

20141210_191005

Ingredients:

  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • ½ cup red peppers chopped
  • ¼ cup oyster mushrooms chopped
  • 2 tablespoons sun dried tomatoes chopped
  • 1 teaspoon dry basil
  • Pepper to taste
  • 2 cups cooked whole wheat fettuccine

Instructions:

  1. Heat olive oil in a pan over medium heat. When heated and garlic and sauté for 1 minute then add the peppers and mushrooms and cook for 5 minutes until they start to turn slightly golden.
  2. Add the sun dried tomatoes, basil and pepper and sauté for one minute.
  3. Add the pasta and mix to incorporate.

Creamy Fusili

Serves 2

20141129_142305

Ingredients:

  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 2 tablespoons onions chopped
  • 2 medium tomatoes chopped
  • 2 tablespoons ground almonds
  • 1 tablespoon unsweetened almond milk
  • 1 cup fresh spinach
  • 1 teaspoon dry oregano
  • Pepper to taste
  • 2 cups cooked whole grain fusili (I prefer spelt as it only has a mildly nutty taste)

Instructions:

  1. Heat oil in a pan over medium heat. When heated add the garlic and sauté for 1 minute then add the onion and cook for 3 minutes.
  2. Add the tomatoes and cook for an additional 5 minutes until the excess liquid has evaporated.
  3. Add in the almonds and stir to combine. Add the almond milk and stir to combine, then mix in the spinach and cook until it starts to wilt down.
  4. Mix in the oregano and pepper and let simmer for 1 minute before tossing in the pasta. Stir to combine.

Start It, Finish It

Advertisements

Leave a Reply