I like pasta, specially when it’s whole, cooked “al dente”, with simple ingredients and without heavy sauces.
So, today: Spaghetti!
This plate is a very balanced meal, as it contains: slow carbs, protein, fibre… and veggies, of course.
The whole grains (rice, pasta, bread…) satisfy our appetite much more than their refined version, not to mention all the vitamins, minerals and fibre, which they provide.
Try something: cook 80 gr. of “white” pasta for your lunch once, and another day cook just 60 gr. of whole pasta. You will see when you eat whole pasta you won’t feel hungry all afternoon long 🙂
For 1 person:
60 gr. of whole pasta (spelt spaghetti, or other grains: kamut, wheat…)
1 small zucchini
1 ripe tomato (it can be from a tin if it’s not in season)
2 sundried tomatoes in olive oil
8 – 10 raw, shelled shrimp (they can be frozen)
1 garlic clove
salt, black pepper, oregano, fresh basil leaves
1 tablespoon of olive oil
Wash the zucchini, cut the tips away, and with a special peeler or a mandolin make strips like “spaghetti”.
Chop the tomato in small dices.
Boil the pasta in salty water.
Put olive oil in a pan.
When it’s hot, add the sliced garlic, shrimp, zucchini, salt and pepper, and sauté at a high heat for a couple of minutes.
Add the tomato, oregano and drained pasta. Mix all together for just some seconds.
Serve it with some chop fresh basil leaves.
Ready to eat!
This is a plate of pasta not heavy at all.
The real spaghetti will be mixed with the zucchini ones, and the flavours of olive oil, garlic, oregano will give a fresh Mediterranean touch. Delicious!