Whole Wheat Pasta
3
With these past few sticky and extremely hot days it’s been hard to find a
way to cool down and going to kitchen to cook a meal has become a Herculean
task in itself.
As a nutritionist and a mother I am passionate about feeding nutritious
meals and real food as far as possible. But there are days when Kids want to
have indulgence too, and being Mom most often comes with dirty job of saying NO.
Most of the pasta which is available in packed form or on fast food joints
is full of saturated fats in the form of rich white sauce and mayonnaise. Yes
even the whole-wheat one which is available in the name of healthy option in
the famous pizza chain.
That reminds me to express my thoughts on the popular belief that “whole
wheat pasta is healthier than the normal pasta”.
Though I whole heartedly support the use of whole grain in my cooking but
like to point the fact that there is a marked difference in grain with the
covering intact and highly processed whole grains. So brown rice over white
ones is always a better choice but when it comes to pasta it is different.
Pasta is made of dough and therefore processed no matter what so even whole
wheat pasta is never counted among pinnacle of healthy food. Important thing
when you are eating pasta is the quantity but if you can maintain the quality
its killing two birds with one stone.
This weekend there was demand for pasta so I have to don my apron in the
kitchen and get ready to indulge the whims kids.
Time - 30 Minutes
Ingredients
- Whole wheat pasta uncooked 2 cups
- Olive oil 2tbsp
- Tomatoes crushed 4 big
- Onion Sliced 1 medium
- Broccoli florets 1 cup
- Green bell pepper seeded and cubed 1 cup
- Salt 1 tsp
- Chilli flakes ½ tsp
- Oregano ¼ tsp
- Rosemary ¼ tsp
Directions
Boil lots of water and cook pasta according to instructions on the
package. Add ¼ tsp of salt and ¼ tsp of olive oil so that pasta should
not stick together.
it, sauté for 3-4 minutes just enough so that onion are pink and not
browned.
Add crushed fresh tomatoes to it and cook for 10-15 minutes. Tomatoes are very good source of lycopane.
After tomatoes are cooked add small broccoli florets as well as
green bell peppers along with 2-3 tbsp of water.
for 4-5 minutes and add cooked pasta to the pan.
Looks delicious and I love the veggies, spices, and herbs. I will make this with my favorite corn/quinoa gluten-free pasta blend. Thanks for sharing!
Thanks EA ..glad you liked it. Try it out and let me know…how it turned out
I can survive for many days with this delicious pasta..yumm.