This is one of those fast pantry meals where I pull out a couple of items and toss everything together. This meal is light and delicious, use the best extra virgin olive oil you can find you want the wonderful peppery flavor on your pasta. This also makes a great side dish!
Did you know that Basil is a natural anti-inflammatory? Plus the cheese is a great source of calcium, and the olive oil helps to lower cholesterol! This is a serious “good for you meal” so dig in!
Makes 2 servings-
1 1/2 cups Whole Wheat Pasta, I used Rotini but any small pasta will work
1 Garlic Clove
2 tbsp good Extra Virgin Olive Oil
2 Tbsp Parmesan Cheese finely grated
1 tbsp Romano Cheese finely grated- if you don’t have just use the Parmesan
Handful of fresh basil
In a medium pot fill with water about 2/3 way full and add a healthy sprinkle of salt, bring to a boil. Smash the garlic clove with your hand and remove the little jacket and drop in the water, add the pasta and cook according to the package about 8 minutes.
Once the pasta is done to your liking (I like al dente just slightly under cooked) drain the water and discard the garlic clove. Divide the pasta into two bowls, drizzle over your olive oil and add the cheese, hold a little of the oil and cheese back to top with. Mix well then rip the basil (don’t use a knife it will make it turn brown, always rip basil) and sprinkle over the tops of your pasta, then add the left over oil and cheese, sprinkle a little salt and pepper and serve.
I made this for lunch and it took me 20 minutes, so easy and fast!
Each bowl of pasta goodness has:
Fat: 17 (all from the olive oil, this is GOOD fat)
A special thank you to Candice Kumai, I love her cookbook Pretty Delicious I reference it often especially her “Foods with Benefits” list, I used it above for the basil, cheese and oil benefits. Pick up a copy soon, you won’t be sorry!