Spicy Basil Parmesan Pasta
One of my favorite dishes for dinner is simply whole wheat pasta tossed with something or other, perhaps some sautéed garlic, mushrooms, and a can of minced clams, or some toasted almonds, crumbled veggie bacon, and sautéed sausage, or perhaps some fresh herbs and parmesan. After a week of greasy, buttery (ew, tortillas were always served slathered in butter), deep fried Mexican food (who knew that quesadillas in Acapulco are deep fried tacos with cheese on the OUTSIDE rather than pan-fried with cheese on the inside like we have in the states?), it is great to come back home to my usual diet.
Tonight, after a night of climbing, I craved some carbs, and what better meal than an empty canvas of whole wheat pasta tossed with whatever wholesome goodness you like?
I’m finishing off a bowl of spicy basil parmesan pasta as I write this.
-whole wheat pasta
-spices and herbs (I always opt for salt, pepper, paprika, red pepper flakes, and Italian seasoning)
-anything you like! Use your imagination. Tonight it’s fresh basil, parmesan cheese, and cashew nut pieces.
-fork or pasta scoop
Simply boil your pasta in a pot of boiling water (sprinkle a dash of salt to hasten the boiling, and add a splash of olive oil toward the end to prevent the noodles from sticking to each other), drain in a colander when al dente, dump back into the empty pot, and season as you wish. Add some fresh basil, a handful of chopped cashews, and a handful of parmesan cheese. Mmm mmm good.