Any or all of the following, sauteed until tender (not soft) in olive oil.
Asparagus, garden peas, sugar-snap peas, green beans, snow peas, cauli, broccoli, spinach, fresh tomato. Just about anything, but I skip carrots as the sweetness doesn't work for me with the other vegetables. Season as you wish -- garlic powder, onion powder, thyme, basil, chives. Sprinkle with grated parmesan, asiago or your choice. Add a little more oil to the bowl if too dry.
No tomato sauce; it doesn't belong.
I especially like this with farfalle -- it all looks pretty together -- but, of course, it's up to you.
Edited by: SYLPHINPROGRESS at: 3/25/2018 (14:07)
LAURIE, NYC No one said it would be easy, but it can be easier.
There is substance in glibness and vice versa: "If you're going through hell, keep going." -- Winston Churchill, master of both?
Have you ever tried using spaghetti squash in place of the pasta? It's really rather good and doesn't take that long to cook (pop in the microwave with a bit of water, covered with plastic, and steam until cooked thru - I start with 5 minutes and check the squash. If it's not done to my liking, I cook in 1 minute increments until done to your desired texture).
But, I do love my pasta as well. I add onion, mushroom, spinach, bell peppers (try a different color if the first one you tried you didn't like), zucchini, broccoli, asparagus, corn, garlic. Sometimes I sauté all the veggies, sometimes I leave some of them raw and mix with the cooked items. Red sauce is good, so is alfredo or pesto (or mix alfredo and pesto together - YUM), or sometimes I simply drizzle olive oil over everything, toss with some fresh herbs (fresh basil, oregano) and add some parmesan and/or mozzarella cheese and mix.
I have photos (I'm one of those, lol) of a lot of the things I cook/bake on my instagram.
Another thing I like to do too, is if you love salad - make bowtie pasta and mix into your salad - really good in chicken caesar salad. Orzo pasta is really good in a chicken/strawberry/balsamic glaze type of salad made predominately with spinach.
We tried putting hummus in our veggie pasta last night, along with fresh basil, a small amount of feta cheese, cucumber and several shrimp.
I would never have thought of using hummus as a dressing for pasta, but it was actually delicious, especially with the flavor of the fresh basil. Not too much; you don't want an overwhelming flavor of hummus. I love that it added flavor, protein and fiber!
- Perseverance Life is a great big canvas, and you should throw all the paint on it you can. ~ Danny Kaye
mushrooms, onions, olives, something green (kale or spinach usually), carrots & bell peppers I prefer to blend into the sauce, zucchini/squash (sometimes i'll grate it because I don't feel like tasting it), sometimes white beans or chicken
it's usually a subset of the above. one of my favorite, simplest pastas is just roasted cherry tomatoes & garlic, fresh wilted spinach, and white beans.
we do a lot of Asian noodles too, with tofu or chicken, mushrooms, onion, bell pepper (very thinly sliced), bamboo shoots, bok choy, and water chestnuts.
I personally don't like the taste of cooked bell peppers that much- so I don't add them in until the last few minutes of cooking (when I'm finishing the pasta in the sauce). maybe try them that way? I also only use red/orange/yellow peppers- not a fan of the green ones :)
Healthy choices and actions have positive impacts, even if the scale doesn't move!
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I don't eat pasta because of diabetes, but I do prepare it for others. I have been able to sneak in more veggies into the tomato sauce by using a stick blender. Cut up your tomatoes, the vegetables (onions, green leafy like kale, red peppers, celery,). Cook until everything is soft, about 20 minutes. Use your stick blender to turn it into a red sauce right in the sauce pan. The tomato taste will still predominate and the veggies will disappear.
---- There is no such thing as the final success in life. What is really meaningful is the courage to face the next minute, the next hour, the next day.
I'll add a variety of veggies. Spinach or kale, peas, bell peppers, onions, zucchini, chopped cabbage, eggplant or beans, as well as mushrooms. I like the veggies in sauce so much that I can do without the pasta.
"I have not been placed on this earth to fit your mold or conform to what makes you feel more comfortable with my existence." Michelle Steinke
Life is not measured by the number of breaths we take, but by the moments that take our breath away.
Add some leafy greens (spinach, kale) to those mushrooms. Or maybe some zucchini and tomato. My mom liked pasta with fried cabbage and cheese. Or cook up some ratatouille (french vegetable stew) and use that. Add whatever vegies that you personally like and chances are you will like the combination.