Friday, August 15, 2014

Simple Summer Spaghetti

I could eat this dish every day for the rest of my life and never get tired of it. No joke, it is that good. And, you can make it a million different ways by changing the vegetables and/or adding different meats. And best of all, it’s clean! Find the original recipe here.

  • 12 oz whole wheat spaghetti (entire package)
  • 1/4 cup extra-virgin olive oil
  • 6 cloves minced garlic
  • 2 zucchini, diced
  • 2 summer squash, diced
  • 1 package cherry tomatoes, halved
  • 1 cup spinach (you can use more, that’s just all I had on hand)
  • Dried basil, to taste
  • Dried parsley, to taste
  • Salt and pepper, to taste
  • 2 cooked chicken breasts, shredded (I just heated up leftover chicken from another night)
  • Parmesan cheese, shredded (about 1 cup)

1. Bring large pot of salted water to boil. Stir in spaghetti. Cook according to package directions for al dente pasta (mine took about 7 minutes). Strain pasta, reserving 1 cup of the cooking liquid, and then return pasta to the pot.
2. Meanwhile, in an extra large skillet, combine olive oil and minced garlic, cooking over medium heat until garlic begins to soften. Do not brown the garlic. Stir in the zucchini, squash, and tomatoes. Season with salt, pepper, basil, and parsley. When vegetables are beginning to get soft, add in the spinach, and turn the burner to low until the spinach wilts.
3. Add vegetables and chicken to the pasta, stirring in the reserved cup of cooking liquid. Heat thoroughly. When most of the liquid has been absorbed, start adding in the parmesan cheese. I added in a small handful at a time, stirred, and repeated that about 3 times until all of the pasta had a thin coat of cheesy goodness (about 1 cup of cheese total). Makes 6 servings (based off of the pasta, since 2 oz = a serving).

And here’s the nutrition information per serving from MyFitnessPal:

Calories = 351
Fat = 16g
Total Carbohydrate = 23g
Fiber = 5g
Sugar = 4g
Protein = 29g
Cholesterol = 63g
Sodium = 317mg

A pasta dish for under 400 calories? And it tastes like heaven? YES!!!

This dish is great for me because it’s healthy, and it can be frozen and reheated so I’m not eating pasta for a week straight (though I totally would!). My favorite part is by far the parmesan cheese. A little bit goes a long way, and it, along with the added cooking liquid, gives the pasta a slight “alfredo” taste and texture. Love it!

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