Sunday, March 11, 2007
You CAN Eat Pasta!
Anyone who is on a diet or even just trying to maintain their weight, is a little leery of eating pasta! We all know by now that consuming massive quantities of carbohydrates is not a good idea if your trying to control your weight.
But there is a way to enjoy your favorite pasta without getting out the fat pants. It's all about portion control. Most pasta recipes recommend cooking a pound of pasta for 6 to 8 servings. That's a lot of macaroni!
The best bet is to measure out the pasta before cooking. I made the following recipe using only one full measuring cup (filled to the top). When you add veggies, beans or chicken, beef, etc., you will have plenty to fill at least 4 to 6 plates. So give it a try, just cut back a bit, you'll never miss it! Trust Me.
Shells with Broccoli Rabe
Adapted recipe by Italian Cooking for Dummies
1 large bunch broccoli rabe,
washed, cleaned, tough stems discarded,
and florets separated from stems
1 1/2 Tablespoons kosher salt
1 full measuring cup medium shells
3 tablespoons olive oil
6 cloves garlic, sliced
1/3 cup Kalamata olives, pitted & sliced
Pinch red hot pepper flakes
Salt to taste
1/4 cup grated Parmigiano-Reggiano
In a large pot, bring 4 quarts of water to a boil. Add the broccoli rabe and kosher salt and cook for about 5 minutes. Using a slotted spoon or small sieve, remove the broccoli rabe from the pot and transfer to a small bowl. Reserve 1/4 cup of the cooking water. Add the pasta to the boiling water, mix well, and cook until the pasta is al dente.
Place the olive oil, garlic, olives and red pepper flakes in a large skillet or medium saucepan and cook over medium heat until the garlic turns golden, about 2 minutes. Add the broccoli rabe to the skillet and the reserved 1/4 cup of water and cook for another 5 minutes, stirring occasionally. Season with salt.
Drain the pasta and add it to the skillet with the broccoli rabe. Stir well to combine. Serve immediately sprinkled with Parmigiano-Reggiano cheese.