Does anyone else have the extreme issue of attempting to make pasta for just yourself and ending up with enough pasta to feed a family of five? It happens. Thank god for tupperware. Or hungry roommates.
I’m not a big pasta eater, mostly because when I eat a lot of it, I start to feel bloat-y and overly full. But every now and then, a nice big plate of pasta is the only thing I can imagine eating. An occasional carbo-load never hurt anyone.
I especially like this pasta dish because there’s no cheese and it mostly just consists of vegetables. I like to imagine the pasta as a grain replacement (like quinoa or rice) and it makes me feel better about it. That, and when it’s whole wheat, organic, nongmo, etc….
For those days when you just need to fill your belly with some comfort food… try this out!
Garlic Veggie Pasta over Whole Wheat
1 cup cooked whole wheat spaghetti
1/2 cup chopped cauliflower
1/2 cup chopped zucchini
1/2 cup cherry tomatoes
1/4 cup fresh basil, thinly sliced
2 garlic cloves, finely diced
1/8 teaspoon dried chili flakes
3 teaspoons olive oil
1/4 teaspoon salt
OPTIONAL: a tablespoon of parmesan (for a little extra flavor)
**Note: for this recipe, it’s easiest if you have the pasta already cooked and all the vegetables chopped before you start.
1. Put a pan over medium heat and add 1/2 teaspoon. add in the cauliflower and saute for about 5 minutes. After five minutes, add in the zucchini and tomatoes. Sprinkle the salt on top of all of the veggies and saute for 5 minutes.
2. Remove the veggies and add in the garlic and the rest of the olive oil. Saute until you can start to smell the garlic or until it starts to turn slightly golden. Sprinkle in the chili flakes and add the cooked pasta. Turn off the heat and toss the pasta until it is fully coated in olive oil. Add the vegetables back in as well as the thinly sliced basil. Toss to combine everything. Add parmesan on top at the end if you like!