I'm personally not a huge fan of pasta because of it's high calorie content and the amount it takes for me to eat in order to feel full. So a lot of the time I'll swap it out for vegetables such as spaghetti squash, zucchini, asparagus, or shiritake noodles. Sometimes I'll still cook pasta (whole wheat) because of it's nutritional benefits, but just cut back and use a combination of the two.
1 Spaghetti squash
2 Cloves garlic, roasted*
2 tsp. Olive Oil
Salt/Pepper
1/2 c. Sun dried tomatoes in oil
5 tbsp. Pesto sauce
Begin by pre-heating the oven to 400. Cut the spaghetti squash in half lengthwise and seed. Puncture the flesh of the squash all over with a fork. Combine the olive oil and roasted garlic to create a paste. Rub down the squash with the paste. Sprinkle with salt and pepper. Place squash, flesh side down, on a greased or lined baking sheet and roast for 45-50 minutes until tender. Let cool.
When squash is cool enough to handle, remove from skin with a fork and try to separate as much as possible to resemble spaghetti noodles. Toss the squash with pesto sauce and tomato.
*To roast garlic, leave the entire bulb in tact, but peel off the outer layers leaving just one layer (or as close as you cam get to it) to cover. Cut off the top of the entire bulb, leaving the cloves exposed. Rub with oil and cover in foil. Roast in a 375 oven for 25-30 minutes. Simply squeeze the cloves out of their skin when ready to use.
yummy!
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