Light Rotini Pasta and Veggies

Light Rotini Pasta and VeggiesIMG_6884Oh Rotini Pasta… Your beautiful spirals, your tender texture, your amazing capacity to hold flavor in your shape…how is it that I could have gone all of these years and not fallen in love with you until now? You were there the whole time, but I never noticed…

IMG_6877Perhaps it’s because when we’ve met in the past, you were always being smothered by your ex-girlfriend, Mayonnaise, and her little friends the Olives and Cheddar Cheese. Remember how you all used to spend all of our picnics and potlucks hanging out on the picnic table in the sun getting lukewarm? Yeesh. I know, now I’m starting to sound like I was all jealous of them and whatever ’cause they were always being hit on by the Flies and the Yellow Jackets. I was such an outsider. The whole thing had a total Grease vibe to it.

IMG_6885Especially after you showed up at my place in that sexy olive oil coat, surrounded by your new straight-laced friends: The Veggies and Basil. When we spent that first night together I knew it was official. I was in love. You were Danny Zuko in a Letterman’s jacket. You were the proverbial ugly girl that just had to take her glasses off and change her hairstyle to be beautiful, and I was the proverbial dumb jock who can’t tell a person is beautiful if they’re wearing glasses and their hair in a ponytail. I’m so humiliated.

IMG_6880And yet, I’m so glad I found you. Color me besotted, my dear! We shall spend a lifetime in love! I shall share our love with the world!!!

Or at least with whoever was patient enough to read about it and actually make it allll the way down here in the post…

This dish is light on the waistline, but filling. By using only 1/2 cup of pasta and making up the volume with vegetables, you save both on calories and carbs. The whole grape tomatoes are bursting with flavor once they’ve been cooked, and Brussels sprouts go perfectly in this dish. I’ve found that you can indulge a little by adding Mozzarella cheese because such a little bit goes a long way.

Light Rotini Pasta and Veggies

  • 1/2 Cup Whole Wheat Rotini Pasta
  • 1/4 Cup Sliced White Mushrooms
  • 1/4 Cup Grape Tomatoes
  • 1/2 Cup Brussels Sprouts Halved
  • 2 Small Garlic Cloves, whole
  • 5 Fresh Basil Leaves
  • 1 Tbsp. Extra Virgin Olive Oil
  • Sea Salt and Pepper to taste
  • 1 Tbsp. Shredded Mozzarella

Cook pasta according to package directions, leaving them ever so slightly unfinished cooking… Drain.

In a small saucepan over medium heat, cook vegetables with olive oil about 5-7 minutes until brussels begin to turn golden brown. Add basil and stir continuously.

Add Rotini to the vegetables and continue to cook for another 1-2 minutes, stirring occasionally. I like when my rotini gets a tiny bit crispy. You may add a little bit more olive oil if necessary.

Add salt and pepper to taste.

Remove to a bowl and sprinkle with Mozzarella.

IMG_6889

Light Rotini Pasta and Veggies
 
Prep time
Cook time
Total time
 
Light on your waistline, yet very filling and tasty vegetables with Rotini pasta.
Author:
Recipe type: Bread/Pasta
Serves: 1
Ingredients
  • ½ Cup Whole Wheat Rotini Pasta
  • ¼ Cup Sliced White Mushrooms
  • ¼ Cup Grape Tomatoes
  • ½ Cup Brussels Sprouts Halved
  • 2 Small Garlic Cloves, whole
  • 5 Fresh Basil Leaves
  • 1 Tbsp. Extra Virgin Olive Oil
  • Sea Salt and Pepper to taste
  • 1 Tbsp. Shredded Mozzarella
Instructions
  1. Cook pasta according to package directions, leaving them ever so slightly unfinished cooking... Drain.
  2. In a small saucepan over medium heat, cook vegetables with olive oil about 5-7 minutes until brussels begin to turn golden brown. Add basil and stir continuously.
  3. Add Rotini to the vegetables and continue to cook for another 1-2 minutes, stirring occasionally. I like when my rotini gets a tiny bit crispy. You may add a little bit more olive oil if necessary.
  4. Add salt and pepper to taste.
  5. Remove to a bowl and sprinkle with Mozzarella.

 

 

 

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