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Whole Wheat Pasta Primavera
Ingredients
- Whole wheat spaghetti-cooked according to package instructions
- 1-2 carrots-peeled and cut thinly to julienne cuts
- 1 big zucchini-cut thinly to julienne cuts
- 12-15 baby bellow mushrooms-sliced
- 1 bell pepper (any color of your choice)-cut into thin strips
- 6 garlic cloves-chopped
- 1 Tbsp sesame oil
- ¼ cup soy sauce
- 2 Tbsp honey
- ½ tsp black pepper
- A sprinkle of 2 green onions- chopped
- cayenne pepper or dry chili flakes (optional)
Pasta is one of the things I can’t say no to. It is such a comfort food for me. I find myself making it at least 2-3 times a month and it doesn’t have to be fancy or anything to satisfy me. Any sauce, dressing or addition automatically takes it to the next level. This time it is the vegetables. Great texture, great color great favor. And the beautiful thing is that it is good-for-you since it’s full of fiber and it will keep you full and satisfied for few hours. It's the power of whole wheat.
Instructions
1). Cook the pasta in salted water and keep ½ cup of the water before you strain it.
2). Prepare all your vegetables and lay them on a sheet or cutting board.
3). Heat up a large NON STICK skillet with olive oil and start sautéing the mushrooms for 2-3 minutes. Then add the garlic and mix until golden brown and transfer to a clean bowl.
4). To the same skillet add more oil if needed, place the carrots and peppers and mix for 2-3 minutes. Eventually add the zucchini and mix just to warm up. Sprinkle salt and pepper and transfer to the mushroom and garlic bowl.
5). To the same skillet, add the pasta, soy sauce, honey, sesame oil, salt and pepper and the saved ½ cup water from cooking the pasta. Start mixing gently until the sauce starts to thicken. Add all the sautéed vegetables and turn off the flame.
6). Check for sweetness if more honey is needed, or more soy or sesame sauce for your taste. Sprinkle some dry chili flakes for heat or cayenne pepper. Transfer to a plate and garnish with fresh chopped green onions.
Enjoy!
