When Maureen and I were coming up with my new food rotation, we decided that I should be allowed one "Carb-Happy" meal. There are those who ascribe to the meat is best, carbs are evil theory. I am not one of them. I don't eat a lot of carbohydrates, and I certainly don't eat the really bad for you ones (carbs truly are evil in the white form of sugar, rice and bread!) I was thinking something along the lines of brown rice, black beans, cilantro and salsa, however, this little gem of a recipe popped up in my inbox the same day via Clean Eating Magazine.
This is healthy carb meal at its best. Even my husband, whose Italian roots refuse to accept whole wheat as "real" pasta, thought it was fantastic. My son declared it one of my best meals ever. I ate just the pasta dish, but I served grilled Italian sausage and a sprinkling of Parmesan cheese for those not eating "Clean". Give it a try - it's a great recipe!
Whole-Wheat Spaghetti with Sun-Dried Tomatoes & Pine Nuts
Serves: 4.
Hands-on time: 15 minutes.
Total time: 30 minutes
INGREDIENTS:
* 8 oz dry whole-wheat spaghetti
* 1 cup low-sodium vegetable broth
* 2 tbsp fresh lemon juice
* 3/4 cup sun-dried tomatoes (not packed in oil)
* 1 tbsp lemon zest
* 1/4 tsp sea salt
* 1/4 to 1/2 tsp crushed red pepper flakes (depending on how spicy you like it)
* 4 sprigs fresh parsley, chopped (1 tbsp)
* 1 tbsp unsalted pine nuts, toasted
INSTRUCTIONS:
ONE: Cook pasta according to package directions; drain and set aside.
TWO: In a small saucepan, combine broth, lemon juice and tomatoes. Bring to a boil over high heat and cook for 5 minutes. Reduce heat to low and simmer for 5 more minutes or until mixture reduces to 3/4 cup.
THREE: In a large bowl, combine spaghetti, broth mixture, lemon zest, salt and pepper flakes, tossing well. Top with parsley and pine nuts; serve immediately.
Nutrients per 1-cup serving:
Calories: 264, Total Fat: 6 g, Sat. Fat: 1 g, Carbs: 44 g, Fiber: 9 g, Sugars: 7 g,
Protein: 11 g, Sodium: 384 mg, Cholesterol: 0 mg
Recipe and photo by Alison Lewis
