If you still think that pasta is forbidden in a healthy diet, forget it!
There are now more healthy pasta options than ever, including whole wheat, high-protein, and even gluten free.
Here are two of my favorite healthy pasta recipes. They are filled with colorful and healthful ingredients, and absolutely delicious.
This delicious pasta meal is fresh, light, and packed with delicious roasted veggies. Try this version, or add in your own favorites…
3 carrots, peeled and sliced
2 zucchinis, chopped
1 onion, chopped
3 or four garlic cloves, chopped
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 tablespoon olive oil
1 tablespoon Italian herb seasoning
Salt and pepper
1 pound of pasta
15 cherry tomatoes, halved
½ cup grated Parmesan
Preheat your oven to 450 degrees.
Put all of the vegetables onto a large baking sheet, and toss with the oil, herb seasoning, salt and pepper. Bake in the oven, stirring occasionally, until carrots start to get tender and vegetables begin to brown (about 20 minutes).
In the meantime, cook the pasta in a large pot until al dente. Drain the pasta, but reserve 1 cup of the cooking liquid.
Toss the pasta with the vegetables in a large bowl to combine. Add the cherry tomatoes, and enough of the cooking liquid to moisten. Sprinkle the cheese over the top and serve immediately.
Greek Pasta Salad:
I came up with this recipe while living in a Greek neighborhood in Queens. It is delicious, and makes for great leftovers.
2 cucumbers, peeled and chopped
2 orange or yellow bell peppers, chopped
1 package of cherry or grape tomatoes, halved
1 cup feta cheese crumbles
½ cup store-bought vinaigrette (Greek, Italian, or red wine)
1-2 teaspoons dried dill
1 pound pasta (whole wheat farfalle recommended)
Combine all of the chopped vegetables in a large bowl with the vinaigrette, dill, and feta cheese. Stir until combined
Cook pasta until al dente, and then drain and rinse with cold water until pasta is cool.
Add pasta into vegetable mixture and toss together.