whole wheat pasta with vegetable

i tried this recipe last week but didn’t love it bcuz i felt it lacked flavor. looking back at the recipe, i realized i forgot the basil and cheese! i also think the additional stock and pasta water in the original recipe diluted the flavor.

so i tried it again and loved it!

without the additional liquid, the garlic flavor popped. basil was also a key ingredient. it created an awesome mix of flavors! the cheese, however, is completely optional. i liked it with and without. so try it with cheese once and without cheese another time!

Ingredients

  • 3 ounces whole wheat spaghetti
  • 6 cloves garlic, chopped
  • 2 tablespoons olive oil
  • 1 small carrot, thinly sliced
  • 1 small red bell pepper, thinly sliced
  • 1 small onion, thinly sliced
  • 6 ounces haricot vertes, cut in half
  • 1/2 cup artichoke hearts, quartered
  • 1/4 cup slivered fresh basil
  • 1 tablespoon grated parmesan or romano cheese
  • freshly ground black pepper
  • sea salt, to taste

Preparation

Prepare the pasta al dente according to package directions.

Heat 2 tablespoons olive oil with garlic in a deep, wide nonstick skillet over medium-high heat for 1 minute. Add vegetables and cook, stirring frequently, for 5 minutes. Add the pasta and the basil to the skillet and toss to combine.

Finally add the cheese and toss. Serve right away. Season with pepper at the table.

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original recipe on Women’s Health from The Diabetes DTour Diet: Whole Wheat Pasta with Vegetable

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