Home Cooking 2

Healthy Veg Pasta

Jim Leff | Aug 6, 200912:54 PM

With a warning that my home cooking recipes are not to be met with poised tastebuds....I'm not trying to recreate a restaurant experience, I'm looking for food that feels amiable and leaves me feeling invigorated. None of the recipes I come up with look interesting or clever. It's just about the balance....all about the balance. In all my years of restaurant eating, I rarely enjoyed a real balance. Now, cooking for myself, that's what I crave above all.

sautee 1/2 chopped onion with slices of two carrots

Sprinkle ginger powder, marjoram, and cardamon (or whatever you want...it's not critical)

When onion is limp, add 2 cups of good quality soft tofu (found at Korean groceries and other Asian markets)

Cook until dry-ish (optional: add some egg whites)

Add 1/3 jar of Rao's marinara sauce and a TBS of olive oil, reduce heat to low, cover.

Boil some whole wheat or faro pasta (something small, e.g. penne, farfalle or fusilli)

Add al dente pasta to sauce, stir, serve (good with simple steamed greens).

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