When you’re dying for carbs, this healthy dish delivers with flavor to spare.
What you’ll need:
Sauté pan (approximately 12 to 14 inches)
½ cup red onion, chopped
1 tbsp. parsley, minced
2 tbsp. garlic, minced
1-cup balsamic vinaigrette
1 tbsp. chili paste
1 cup roma tomatoes, chopped
1 tbsp. grape seed oil
3 cups whole wheat pasta, cooked
2 cups watercress, chopped
½ cup fresh mint, thinly sliced
¼ cup fresh basil, thinly sliced
Optional: Low fat shredded cheese
- In a large bowl, toss onion, parsley, garlic, vinaigrette, chili paste, tomatoes, and grape seed oil; mix well. Over medium-high heat, pour the mixture into a large sauté pan, and cook 3 to 4 minutes, or until onions are translucent, stirring continuously.
- Bring water to a boil in a medium pot (large enough to accommodate about 3 cups of cooked pasta). Cook pasta until it reaches the desired tenderness. Drain, and set aside until sauce is finished. You can add a splash of grape seed oil to the pasta to keep it from sticking.
- Once the onion-tomato mixture has cooked, remove half the liquid and add cooked pasta and watercress. Cover and reduce heat to low. Allow pasta-vegetable mixture to simmer for 4 to 5 minutes, remove from heat and uncover. Portion to bowls and finish with mint and basil. If desired, you can also sprinkle a little low-fat cheese on top. To boost the protein content, add a couple of slices of grilled chicken.
Yields: 6 servings