I remember the days when whole wheat pasta was about as tasty as a cardboard box seasoned with salt.
... am I right?
Fortunately, the 'healthy' version of pasta has come a long, long way. I say 'healthy' because it's still high in carbs and depending on what camp you sit in on the low-carb/low-fat/no meat/all meat/grains good/grains bad train... you probably hate to love or love to hate pasta of any kind.
Being married to a type 1 diabetic, I'm especially aware of the carb thing. We don't eat pasta very often. And when we do, we don't have garlic bread these days (sorry, Brett... but you're welcome!). I'm a firm member of the 'everything in moderation' camp. Unless I don't like it. Then I just don't eat it. Why force yourself to eat something you don't like? That's dumb.
Not that I'm calling you dumb if you do that. Actually, wait. Yes, I am. Don't waste your caloric/carb/fat/protein intake on things you don't like. Life is too short and for every morsel of food you eat but don't like, a butterfly loses its wings and goes kamikaze style into the abyss.
That's right. You're a butterfly killer.
... and on that note, here's a vegetarian recipe for you guys who've left comments and sent emails requesting some sans meat options. As a former vegetarian myself, I get it. Trust me. I'll post more recipes for you. Pinky swear.
Linguine with Yogurt Sauce & Vegetables
Print this recipe!
INGREDIENTS
8 ounces whole wheat linguine
6 ounces nonfat, low-carb plain greek yogurt
1/3 cup grated parmesan romano cheese
zest of one lemon
1/4 tsp salt
1/4 tsp paprika
1/4 tsp black pepper
1 Tbsp olive oil
3 medium zucchini, julienne
2 garlic cloves, minced
20-25 cherry tomatoes, halved
DIRECTIONS
1. Prepare pasta as instructed on the packaging. If completed before vegetables are prepared, do not drain.
2. While the pasta boils, stir together yogurt, cheese, zest and spices in a large bowl. Set aside.
3. Over medium heat in a nonstick skillet, heat the olive oil. Add zucchini and cook for 5 minutes. Add garlic and cook until fragrant. Be careful not to overcook. Stir in tomatoes for 3 to 5 minutes, depending on how mushy you like them.
4. Add vegetables to yogurt mix. Stir until well mixed. Drain linguine and add to veggies. Serve immediately. Top with additional parmesan romano, if desired.
Makes 4 to 6 servings.
