Some days, you just need a little bit of pasta… garlic veggie pasta over whole wheat spaghetti

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

serves 1


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!



Garlic-y Goodness Hummus

WARNING: Make sure to only eat this hummus with family and friends who won’t judge you for having garlic breath! Or at least make sure that everyone is eating it with you so that everyone has the same garlic breath! 🙂


You will never buy store bought hummus again after making this recipe. Most people don’t even realize that you can make hummus. My friends are always pretty impressed when I make hummus for them because they imagine it to be some extremely strenuous process. Little secret… It’s probably one of the easiest things that you can make. As long as you have a food processor or a blender, you put together home made hummus in a matter of minutes. The awesome part about making your own hummus is that you can make it whatever flavor you want as long as you have the base down. Once you have the basic recipe, you can add sun dried tomatoes, artichoke, cayenne… whatever you feel like. I prefer super garlic-y to keep away the vampires. If you don’t like garlic/want to hang with the twilight folks, just don’t add in the garlic to this recipe!

close up

Garlic Hummus 

serves 6


1 can chickpeas, drained (reserve the liquid)

2 tablespoons tahini

2 garlic cloves

1 teaspoon lemon juice

2 tablespoon olive oil, plus more to drizzle on top

1 teaspoon cumin

1/2 teaspoon salt

a sprinkle of paprika for garnish

1. Combine all of the ingredients (other than the reserved liquid and paprika) into a food processor and blend until smooth. If the consistency isn’t right, add a little bit of the reserved liquid until the hummus is the right texture.

2. Sprinkle the paprika and about 1 teaspoon of olive oil before serving. You can serve hummus with cucumber, carrots, pita, or even pretzels.


with carrots