One of my loves has always been pasta. Any kind of pasta and I am there! However, pasta isn’t always the BEST food to eat especially if you’re trying to maintain your weight and eat healthy. I usually give into my pasta urges maybe once a month or so and I usually use something other than white pasta which is just glue really if you think about it. My usual pasta is one made with Quinoa. It tastes just like regular pasta without the ‘glue’ factor and it also has a little more fiber and nutrients.
This recipe, however, asked for fettucine, spaghetti, or penne pasta and my usual Quinoa pasta didn’t give me those options so instead I opted for a whole wheat, high fiber pasta that had flax in it too. It worked just fine.
Now this recipe was given to me by our good Swiss friend, Juerg, and it’s been translated by from his German cookbook so here we go.
1/2 head of broccoli, chopped into small pieces
fettuccine, spaghetti, or penne pasta
extra virgin olive oil
1 shallot, chopped
1/4 cup of black olives (kalamata olives are best because they have more taste)
fresh ground black pepper
fine chopped parsley
aged peccorino or parmigiano cheese (preferably the real stuff and not the pre-grinded stuff in the jars)
Now cooking this is easy. Obviously put the water on for the pasta and bring to a boil. It will take about 8-10 minutes for the pasta to be done which is perfect because that’s about as long as it will take to cook the rest of it all.
Heat up some olive oil in a saute pan and add the shallot and broccoli. Saute for about 4-5 minutes and then add the olives, capers, sea salt, pepper and parsley. Saute everything for another 5 minutes.
Drain finished pasta and put it in individual bowls and divide the mixture over the individual bowls. Sprinkle each bowl with the wonderful cheese and enjoy!
It’s a really simple, healthy meal that makes you feel like you’re being decadent but really you’re not. It’s all good stuff but it’s really super flavorful. Give it a try and let me know what you think.