The White Knight was always the good guy and this pasta dish is certainly in the same category. It’s a hearty and filling meal while remaining virtuously healthy. No artery clogging sat fat and cholesterol from meat (although chicken is an option if it’s desired).
MAKES: 4-6 servings
INGREDIENTS:
- 1 lb whole grain spaghetti or fettuccine
- 2 tomatoes, diced and set aside
- 1 green pepper, seeded and diced
- 1 red pepper, seeded and diced
- 2 zucchini, diced
- 3 celery ribs, cut in 1/4 inch slices
- 2 carrots, cut in 1/4 inch slices
- 6 ounces sliced black olives, drained
- 1/4 cup olive oil
- 3 tablespoons Parmesan cheese
- 2 teaspoons minced garlic
- 1 teaspoon basil
- salt and pepper
- 1 1/2 cups cooked chicken, chopped (optional)
DIRECTIONS:
- In a large pot, cook pasta covered in boiling water, for 8 minutes or until limp.
- Set noodles aside in a colander to allow water to drain.
- Lightly steam all of the vegetables just until they are starting to become tender.
- Remove them from the heat and let them cool a bit, place all vegetables in a medium bowl and toss lightly.
- In a separate small bowl, add the oil, cheese, garlic, basil, salt and pepper and mix well.
- Add the oil mixture to the vegetables, stir in the saved tomato and toss gently until vegetables are well coated with the oil mixture.
TO SERVE:
- Place pasta on each individual plate, and top with the vegetables.
- Sprinkle the top with more cheese if wanted.
- Serve either hot, or if you prefer a refreshing cool meal then let the vegetables and pasta cool completely.
