A simple pasta can be healthy and easy to make. There are times when I want more than just a salad or stirfry (my go-to quick dinners). And some of those times I would want a plate of hearty delicious carbs to fill my stomach.
It’s important to not cut out all carbs from your diet but there are some good alternatives. I’ve started to buy whole grain pasta, and even though it’s not as beautiful as the real stuff, it’s filling and healthy. Here’s a quick pasta recipe that’s light for dinner and great as a potluck dish
- 3 Tablespoons butter
- 4-5 Tablespoons of olive oil
- 1 cup of cherry tomatoes sliced in half
- 3 cloves garlic, minced
- 3 ounces pine nuts
- 15 ounces pitted black olives rough chopped
- 3 Tablespoons capers minced
- 1 Tablespoon fresh basil, cut into chiffonade
- 1 teaspoon oregano, minced
- 1 pound whole grain pasta, any shape (cook according to package)
- Salt and black pepper to taste
* 2-3 oz of Feta cheese
1) Heat the oven to 375 degrees F. Place the tomatoes on a sheet pan, drizzle over the olive oil, toss and season with salt and pepper. Roast until the tomatoes collapse, about 15 minutes. Then place aside to be mixed in later
2) Start cooking the pasta in a large saucepot of boiling salted water until al dente then drain well and place aside
3) Add the butter with the olive oil and heat over medium heat in a large saute pan.
4) Carefully add the garlic and pine nuts, reduce the heat to low. Cook until the nuts are just beginning to turn light golden in color.
5) Add the olives, capers, basil, oregano, salt and pepper. Stir for a 1-2 minutes until well mixed.
6) Toss the pasta and tomatoes in the pan with the mixture over medium heat and toss for a another minute or so until everything is well. Season to taste with salt and black pepper.
7) Turn off the heat then add the feta. Serve and enjoy
And that’s it!