I like it much better with the addition of a variety of other vegetables which might include bell peppers, mushrooms, zucchini, celery, and even fresh spinach. And, I use either olive oil or a blend of olive and canola oils to cook the veggies. I have learned that we get more nutrients out of the vegetables if we eat them with a healthy oil... this was a tough one for me after years of 'no/low fat' brainwashing.
Here is how it goes:
1. Wash and cut the vegetables you are going to use into chunks
about 1/2 inch square. I like to have about 1 to 1-1/4 cups of
vegetables for each person.
2. Peel the garlic cloves and mash and mince them - at least one
clove per person.
3. Measure 1 tsp of oil for each serving of sauce into a large fry
pan and heat on medium to medium-high setting.
4. Add the vegetables and the garlic, and cook till soft. Watch
the heat, and turn down if the vegetables start to brown. They
may take 15 or 20 minutes to cook.
the extra starch.
10. Plate the pasta and put the sauce on the top.
11. I like to add a bit of light freshly grated parmesan cheese on top.
Tonight, for 2 servings, I used:
- 2 tsp canola/olive oil blend
- 1/4 cup chopped white onion
- 1/2 cup each yellow and red bell pepper
- 1 cup green zucchini
- 2 large white button mushrooms
- 3 large cloves garlic
- 2 cups canned diced tomatoes, whizzed with immersion blender
- 1/4 cup spaghetti seasoning
- 2 Tbs light parmesan cheese
Weight Watchers P+ = 4. This doesn't include the pasta.
Calories 150; Protein 6g; Carbohydrate 20g; Fat 6g; Fibre 4g
Just look at that beautiful home made whole wheat linguini! The texture is magnificient.
Sometimes I think my whole life is spent chopping vegetables!