So as I am sure most of you know, I am a pasta fiend. I eat pasta at least twice a week and will eat double the servings that I should be (I cook a whole box of whole wheat spaghetti and can finish it in two servings.. bad.. I know..) It really baffles me that I can fit this much in my tiny body, and I never understand why I don't feel full and I just want more and more.
I usually just make my spaghetti with vodka sauce and a sprinkle of parmesean on top. Last week I finally decided to cook a pasta recipe from EatingWell.com (Bean Bolognese) and to my surprise- I didn't carboload- thanks protein!
The recipe follows:
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2 tablespoons extra-virgin olive oil
1 small onion, chopped
1/2 cup chopped carrot
1/4 cup chopped celery
1/2 teaspoon salt
4 cloves garlic, chopped
1 bay leaf
1/2 cup white wine
1 14-ounce can diced tomatoes
1/4 cup chopped fresh parsley, divided
8 ounces whole-wheat fettuccine
1/2 cup freshly grated Parmesan cheese
1 small onion, chopped
1/2 cup chopped carrot
1/4 cup chopped celery
1/2 teaspoon salt
4 cloves garlic, chopped
1 bay leaf
1/2 cup white wine
1 14-ounce can diced tomatoes
1/4 cup chopped fresh parsley, divided
8 ounces whole-wheat fettuccine
1/2 cup freshly grated Parmesan cheese
Put a large pot of water on to boil. Mash 1/2 cup beans in a small bowl with a fork.
Heat oil in a medium saucepan over medium heat. Add onion, carrot, celery and salt; cover and cook, stirring occasionally, until softened, about 10 minutes. Add garlic and bay leaf; cook, stirring, until fragrant, about 15 seconds. Add wine; increase heat to high and boil until most of the liquid evaporates, 3 to 4 minutes. Add tomatoes and their juices, 2 tablespoons parsley and the mashed beans. Bring to a lively simmer and cook, stirring occasionally, until thickened, about 6 minutes. Add the remaining whole beans; cook, stirring occasionally, until heated through, 1 to 2 minutes more.
Meanwhile, cook pasta in the boiling water until just tender, about 9 minutes or according to package directions. Drain.
Divide the pasta among 4 bowls. Discard the bay leaf and top the pasta with the sauce; sprinkle with Parmesan and the remaining parsley.
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Voila! Simple, delicious and filling. For those who aren't experts in the kitchen and can only handle pasta cooking (Ryan) and for those who are vegetarians or hope to be- this is a great dish!
Of course, I omitted a few things (ok, I omitted celery because I hate celery and I think it sucks) but besides that I followed the recipe accordingly. The sauteed onions and carrots give the sauce a sweeter, rich flavor while the beans take place of any meat protein usually included in a bolognese. Delicious!
So I have finally learned the secret (took me long enough)- you need to eat your protein!! Don't be a fatty, eat your protein.
With the warm weather creeping up on us (finally) and most of us getting ready for marathons/jogs around your neighborhood (hopefully), this is a great carboload recipe- and it's healthy! Woot!
Difficulty: Easy
Taste: 9
