The good stuff:
- In the spirit of undoing the demonizing of ingredients that have gained a bad rep overtime, after potatoes, I’m here to un-demonize pasta!
- Unless you are gluten intolerant, traditional pasta may not be so bad for you. It’s a good source of energy, particularly if you’re very active. Pasta is not so much the enemy- the concern is mostly portion sizes and sauces. How we prepare pasta and how much of it we eat.
- This way of preparing pasta brings energy and a TON of flavonoid antioxidants (known to help prevent cancer), Vitamin C, K, A and Iron– because of the shxt loads of parsley in this recipe. YES FRENDZ- parsley is not just a garnish, it’s the original SUPERFOOD to consume ABUNDANTLY!
- There’s also a lot of basil which brings an even more beautiful aroma AND disease-fighting antioxidants, inflammation lowering essential oils and antibacterial properties.
- Lastly, there’s garlic and olive oil– and most of us are familiar with how great both of these ingredients are too. All in all, this is as nutrient rich as pasta can get- and it’s super easy to make!
- 1 pack of spaghetti (or other long pasta)
- A HUGE bunch of FRESH parsley- about 4oz/110gr
- A bunch of FRESH basil- about 2.5oz/70gr
- 8 garlic cloves
- Olive oil
- Cook the spaghetti, drain and set aside. Keep 1 cup of the water the pasta was cooked in on the side.
- During that time: wash the parsley and basil- set aside. Do NOT chop off the stems.
- Add all the fresh herbs (whole), garlic and a drizzle of olive oil- process for just a few seconds- it will quickly become something like a very healthy pesto 🙂
- In a large pan, drizzle some olive oil and return the cooked pasta AND the herb/garlic blend. Cook everything together for just a few minutes- add a few drops of the pasta water to make it “saucy”-ish. Season with salt to taste. Enjoy!