Let's be real here - pasta is sooooo satisfying. You look around hard enough you can find interesting whole wheat pasta shapes. Weight Watchers says it is really GREEN and not that bad - if you gotta eat pasta make it whole wheat... The BROWN stuff...
Mis en Place:
1 lb package of bow tie whole wheat pasta (Ronzoni, ect).
5 qts. salted water, boiling
1 whole red bell pepper, julianne strips
1 whole zucchini cut in half then in bias slices (half circles)
1 bunch scallions, 1 inch julianne strips
8 oz. mushrooms, quartered
1 bunch asparagus, 1 inch pieces
1 Tbls EVO
1 Tbls Herbs de Provence (or Italian Herbs mixture would suffice)
2 Tbls chopped garlic
2 cups fine diced canned tomatoes (or stewed tomatoes)
1 Cup white wine
1 cup fresh italian parsley, finely chopped
starchy water from the pasta pot
1 Tbls EVO
2 Tbls grated parmesan cheese per serving
Preparation:
Start salted water to boil, add pasta.
Get your wok or large non-stick sautee pan very hot, add EVO and vegetables and Herbs de Provence and saute about 4 minutes, tossing occasionally. Add garlic and cook 1 minute, add white wine and reduce until almost dry, now add diced tomatoes.
Pasta should almost be done, check it. If still a tiny bit too el dente add two 6 0oz. ladle fulls of pasta water to vegetable pan, then drain pasta. Place pasta back in pasta pan, toss vegetables into pasta, combine well, add parsley and simmer
45 seconds on high heat. Remove from heat. Add the 1 Tbls EVO as a garnish, season with S&P to taste. Plate attractively in wide bowls and add your cheese...
This makes SIX hearty servings. So if you live alone or don't want to cook that often you and the hubby can have this for dinner and package the rest for lunches for work... Being able to eat pasta once in a while is a real life
saver for most dieters... I know it is for us.
Mis en Place:
1 lb package of bow tie whole wheat pasta (Ronzoni, ect).
5 qts. salted water, boiling
1 whole red bell pepper, julianne strips
1 whole zucchini cut in half then in bias slices (half circles)
1 bunch scallions, 1 inch julianne strips
8 oz. mushrooms, quartered
1 bunch asparagus, 1 inch pieces
1 Tbls EVO
1 Tbls Herbs de Provence (or Italian Herbs mixture would suffice)
2 Tbls chopped garlic
2 cups fine diced canned tomatoes (or stewed tomatoes)
1 Cup white wine
1 cup fresh italian parsley, finely chopped
starchy water from the pasta pot
1 Tbls EVO
2 Tbls grated parmesan cheese per serving
Preparation:
Start salted water to boil, add pasta.
Get your wok or large non-stick sautee pan very hot, add EVO and vegetables and Herbs de Provence and saute about 4 minutes, tossing occasionally. Add garlic and cook 1 minute, add white wine and reduce until almost dry, now add diced tomatoes.
Pasta should almost be done, check it. If still a tiny bit too el dente add two 6 0oz. ladle fulls of pasta water to vegetable pan, then drain pasta. Place pasta back in pasta pan, toss vegetables into pasta, combine well, add parsley and simmer
45 seconds on high heat. Remove from heat. Add the 1 Tbls EVO as a garnish, season with S&P to taste. Plate attractively in wide bowls and add your cheese...
This makes SIX hearty servings. So if you live alone or don't want to cook that often you and the hubby can have this for dinner and package the rest for lunches for work... Being able to eat pasta once in a while is a real life
saver for most dieters... I know it is for us.
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