Surprisingly enough, I am not a huge pasta lover. I much prefer spaghetti squash and noodles (zucchini noodles) as the base of my winter dishes. Not only do they boast ample fiber and phytonutrients, they are lighter, easy to digest and you can go crazy with toppings- the best part.
That being said, sometimes you just need some good ‘ol pasta in your life. Choose whole grain varieties like brown rice or quinoa pasta when grocery shopping. Whole grains boast B vitamins and fiber that is unparalleled to their refined counterparts.
Nutrition:
Whole grain pasta: Whole grains contains all three parts of the grain—the bran (outer layer) the germ (the sprouting section), and the endosperm (the starchy center). While refined products only include the starchy center, whole grains retain the bran and germ thus offering vitamin E, B vitamins, antioxidants, fiber and protein.
Brussels sprouts: Brussels are an excellent source of vitamin C, our free-radical scavenging, collagen-producing nutrient, with one cup meeting 124% of our daily needs.
- 4 cups water
- 1 cup brown rice pasta shells
- 4 oz crumbled feta
- 1 cup brussels sprouts
- 2 tbsp sliced almonds
- 1 tbsp grass-fed butter
- Juice of 1 lemon
- In a medium saucepan, bring 4 cups of water to a boil. Add pasta shells, reduce to a simmer and cook until pasta is just al dente.
- In a small saucepan, heat your butter and add lemon juice to create a creamy yellow pasta sauce.
- Transfer sauce to a small bowl. Using the same small saucepan, steam your brussels sprouts until soft and tender.
- Remove your cooked pasta from the stovetop, drain and then toss with your lemon-butter sauce.
- Serve pasta with brussels sprouts, 2 oz feta and sliced almonds for crunch.
