LINGUINE & VEGGIES
I’m not one for lengthy, put-together recipes, because I enjoy eating, more than cooking. So here’s a quick, healthy meal you can prepare as a side, or main dish.
Linguine is a long, flat pasta, wider than spaghetti, but thinner than fettucine. It has to be cooked longer, because it is thicker. Linguine goes well with salads, stir frys, tomato, and pesto sauce.
The secret in not making a pig of yourself with pasta, is to toss in plenty of veggies. Vegetables are filling because they contain water, and fiber. Don’t cook them to death. Raw veggies are the most nutritious.
Keep it simple and fast with olive oil, bite-sized raw Red Bell Peppers, and Zucchini. Raw Cilantro leaves add zest to the Linguine.
There are many varieties of pasta. Varieties refer to shape: long strips, short and flat, twisted, corkscrews, spirals, shells, and elbows. 51 pasta shapes are described with photographs, at the National Pasta Association website.
An Open Recipe is another way of saying, “use your imagination.” It’s suitable for cooks who enjoy experimenting, and preparing food according to taste.
LINGUINE & VEGGIES OPEN RECIPE
- Cooked Whole Wheat Linguine
- Raw or Sauteed Vegetables: Suggestions – Bell Peppers, Kale, Spinach, Zucchini, Carrots
- Mushrooms: Suggestions – Shiitake, Crimini, White Button
- Oil: Suggestions – Olive, Sesame, Hot Sesame
- Flavor: Suggestions – Sauteed Garlic, Ginger, Onions
- Optional Spice: Suggestions – Pepper, Cayenne, Curry
- Herbs: Suggestions – Raw/Sauteed Cilantro leaves, Parsley, Oregano, Basil
- Optional Vegetarian Protein: Suggestions – Tofu, Tempeh, TVP, Beans, Nuts, Seeds
- Optional Non-Vegetarian Protein: Suggestions – Fowl, Ground Meat, Clams, Squid, Eggs, Grated Cheese
Information in this post is educational. It should not be used to replace medical advice from your physician, or other healthcare provider.