All the 'Eating' holidays have passed: Halloween, Thanksgiving, Christmas, New Years and Valentines day. Whoever made up these holidays were smart to place them in the winter- when those extra pounds you gain are hidden under your sweaters and coats! As quickly as Valentines day has passed, so has my chocolate craze; It's back to healthy eating, and that means healthier recipes, too!
Many people who follow a healthy diet tend to avoid pasta. It's filled with starchy carbs and little nutritional value. I love pasta, and it was one of the hardest foods to 'give up.' However, I recently discovered Whole Wheat pasta. I always saw it in the grocery store, but I expected that common aftertaste that accompanies many wheat foods. What I found, though, was a flavorful spaghetti that I happen like better than the white pastas. And it's packed with fiber and protein and just 180 calories per serving.
This recipe goes beyond being good for your figure: Garlic is potent with antioxidants and is known to help prevent cancer and heart disease. It's also a natural antibiotic, helping to ward off colds. Olive oil contains monounsaturated fats, the 'good' fats. Olive oil also contains antioxidants which can promote heart health. Lemon also contains antioxidants which have anti-cancer properties, as well as tons of Vitamin C! Rosemary ALSO contains anti-cancer properties and can act as a mild diuretic, helping reduce inflammation in the body. Besides this recipe being delicious, it's great for your weight and health...So get cooking!
Lemon and Herb Whole Wheat Pasta
Makes 1 serving
2 ounces (or 1 serving) Whole Wheat spaghetti (I like Ronzoni Healthy Harvest)
1 medium clove garlic
1 teaspoon total of dried or fresh herbs such as rosemary, basil, oregano
1 teaspoon lemon zest
1 teaspoon olive oil
fresh lemon juice
pinch black pepper
1. Prepare the pasta as according to the package, making sure to generously salt the water.
2. While the spaghetti is cooking, finely mince the garlic.
3. Combine herbs, a pinch salt and black pepper and garlic.
4. Using the side of a large knife, form a paste by dragging the knife repeatedly over the garlic mixture. (Use a few drops of olive oil if needed)
5. Combine the lemon zest and garlic paste together.
6. When the spaghetti is cooked, drain and rinse.
7. Empty the water from the spaghetti pot, and return to medium-low heat.
8. Heat the olive in the pot, and stir in the garlic, lemon and herb paste.
9. Finally, add the pasta to the pot, and toss with the oil and garlic and herbs, until heated.
10. Serve with a pinch of lemon zest, and a squeeze of fresh lemon juice. Enjoy!