By now you probably are well aware that I have a place in my heart (and stomach) for pasta. I’m always looking for great ways to cook pasta, so when I saw this Cooking Light recipe, I had to give it a shot.
Here is the skinny on this dish. The main thing is that there is no sauce per se. Breadcrumbs are cooked in olive oil and garlic and then tossed with the pasta along with parsley, lemon juice, and salt and pepper. That was the intrigue for me, as well as the fact that I had everything on hand to make the dish, which is really a huge plus for me.
Now the downside is that the reviews for the pasta weren’t great and indicated the pasta was on the bland side. So I made an executive decision to introduce some crushed red pepper into the mix in hopes that it would provide a little heat to pump up the flavor. This was a fabulous decision, because by sauteeing the garlic and red pepper flakes in the olive oil, it infused the whole dish with a lovely heat that was perfect.
I highly recommend trying out this dish when you’re looking for a new, healthier way to eat pasta. It makes a fabulous side but is also very filling on its own. Now my disclaimer is that if you do decide to cook this dish, be sure to add the red pepper flakes, because the dish wouldn’t have been very flavorful without them. In fact, when I was eating my leftovers I decided lemon zest would be a great addition to the pasta as well, so I will be trying that out next time.
Click here for the recipe, step by step instructions, and nutritional information!
What I was cooking up a year ago: Learning to Love Salads Part 2 – Quinoa Salad
As I continued my quest to actually want to eat salads, I came across this fabulous quinoa salad that is still the talk of my friends and family who tried it out. It is very flavorful, full of veggies, fresh flavors, and features uber nutritious quinoa. In fact, now I want to go make it and gobble it up again…seriously so good!