Tuesday, July 14, 2009

Mediterranean Pasta

This recipe is a courtesy of babycenter. I fell in love with this recipe immediately after reading it. I have made few minor changes (adding nuts and wheat germ), but kept everything else the same. I haven't tried it yet, but will update a picture once I do.

1 pound whole wheat (or high in fiber) spaghetti, linguine, or fettuccine
1/4 cup roasted walnuts, finely chopped
2 tablespoons wheat bran

1/4 cup olive oil
2 cloves garlic,

2 large ripe tomatoes, cored and chopped
thinly sliced 1/4 cup fresh basil, cut into thin strips
About 1/2 cup grated Parmesan or Romano cheese


Bring a large pot of lightly salted water to a boil over high heat. Cook the pasta for about 8 to 10 minutes, depending on the thickness of the pasta shape. Drain. Heat the oil in a small skillet. Add the garlic and cook 2 minutes, stirring. Add half the basil, half the tomatoes, wheat bran, and pepper and cook 3 minutes. Place the drained pasta in a large serving bowl and add the garlic-herb oil. Add the remaining tomatoes, finely chopped nuts, and basil on top and toss; the heat of the pasta will "cook" the tomatoes. Season to taste. Serve with the cheese on top. (Makes 4 to 6 servings)

1 comment:

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