B's not very big on consuming large quantities of carbohydrates, which is a real bummer for me since carbs are my best friend and I could live quite happily on just bread, cheese and wine for the rest of my life. But, since he does most of the heavy lifting when it comes to meal planning, shopping, cooking...I've seen my carbohydrate intake drop pretty significantly.
Recently, though, he calculated that it might actually be in his best interest to incorporate a few more carb portions into his diet. While he denied my immediate proclamation for a carb party celebration (I had noodle hats already designed in my mind), it has been fun for me to find ways to wiggle in a variety of options to our meals.
This quick and tasty dish is a new favorite of ours; balancing as well as satisfying my insatiable pasta cravings and still getting a healthy, heaping serving of vegetables in.
1. Begin to boil your favorite variety of pasta. We've become fans of these veggie versions.
2. Mix broccoli, artichoke hearts, olives, onion, green and red peppers in olive oil. Season with Italian spices (thyme, basil, oregano, etc). Heat on low for a few minutes.
3. Mix cooked pasta and vegetables together, either with a red sauce or just a bit more olive oil, serve immediately!