Wednesday, September 5, 2012

Spaghetti with Fresh Veggies

Ok, this recipe didn't come as one of the step-by-step recipes I usually blog about.  This recipe did come from a cookbook, but it wasn't listed as one of the big recipes in the book.  It came from Chapter Three under, "Perfect your pasta," in The New Abs Diet Cookbook.  The guy that wrote this book wrote the Eat This Not That! books, as well as my favorites, Cook This Not That!  And yes, he also wrote The Abs Diet books.  I started to read one of the books for women on my iPad.  It made a lot of sense and it sounded like a lot of things my trainer has been telling me all along. 

So, here is how to "perfect your pasta:" 

1.  Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat.  Add 2 garlic cloves, sliced thin, and toast lightly.  Next add vegetables chopped into bite-size pieces.  I used asparagus, broccoli, and mushrooms.  You can also use artichokes, zucchini, parsnips, Swiss chard, and cauliflower as the book lists.  Cook for 10 minutes until caramelized.  Season with salt and pepper.  I also used Penzeys' Pasta Sprinkle.

2.  Bring a pot of salted water to a boil.  Add 8 ounces of dried spaghetti (just use your the space between your thumb and pointer finger to measure and that should be enough) and cook for 1 minute less than the shortest time listed on the package.

3.  Drain the pasta, reserving a cup of the cooking water.  Toss the pasta in the pan with the vegetables and cook for 30 seconds.

If the pasta is dry, add a bit of the cooking water.  Toss in chopped fresh parsley, basil, and oregano (or used dried, it works fine too) and serve with grated Parmigiano-Reggiano cheese (or with what you like). 

 The dinner turned out very yummy and I was happy knowing it was healthy.  :-)

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