There are so many versions of pasta dishes. Creamy, meaty, cheesy, veggie, oily…the list goes on and on. White pasta is okay once in a while, in a restaurant for example, but it has been refined and stripped of fibre and key nutrients. Try to always use whole grain pasta or even better, brown rice pasta. This will minimise bloating and other symptoms that we often get from pasta dishes.
In this particular pasta dish, I made it with vegetables in a tomato base. Try to avoid buying tomato sauce in a jar too often and experiment with using different options. Chopped, fresh tomatoes will blend in well and produce a fresh flavour. Another suggestion is to buy organic tomato paste and just use a spoonful or two. Pasta sauces are often filled with sugar and other preservatives. Watch out for phrases like “High in Fibre” or “Low in Fat” that are marketing tricks, and instead, read the ingredients.
Pasta Primavera
3 tbsp olive oil
2 garlic cloves, minced
1 onion, chopped
1 red pepper, sliced
1 green pepper, sliced
1 zucchini (courgette), chopped
2 tomatoes, chopped
1 green onion (spring onion), chopped
Lots of fresh herbs (basil, chives, oregano all good choices)
1/2 tsp sea salt
1/2 tsp ground pepper
Cook the garlic and onions in olive oil for a few minutes, stirring constantly. Add the remainder of the vegetables and cook until desired consistency. Don’t let the vegetables get too soft or they will lose a lot of their enzymes. Add in the herbs, salt and pepper near the end.
