I didn’t know what else to call it. It has so many preparation-detailed ingredients that the full name would be something too long and annoying. So way rad bowl of pasta it is, because that’s what it was.
Sooo yeah. Remember how I said I wasn’t eating carbs and I missed them oh so much, but I refused to eat them? I kicked myself in the ass and told myself “moderation and portion control, betch” and then made this way rad pasta dish. And I would make it again, too.
I made this the night before our treadmill finally made its appearance in our basement gym, when I knew I would be running like mad the minute the delivery guys left my house. So I decided it would be best to pretend like I was running a marathon thereby validating a big bowl of pasta.
Although the base of this recipe comes from Cooking Light, I had to make some changes so it could fit into my “let’s be friggan’ healthy” lifestyle.
For instance, I used whole wheat pasta, used a lighter cheese, and since we needed some kind of protein in there other than cheese, I threw grilled portobello “steaks” on top. So my version was born and was received well by both me and the man of the house. I can’t get over the smokiness and spicy flavor this dish had, but tossing it all together with seared tomatoes and fresh spinach in a chili garlic sauce? Fuhgettaboutit.
Make it. Moderate it. Portion it well. Eat it. Delicioso. Fin.
- 8 oz. whole wheat fettuccine, or long pasta of choice (linguine would be yummy)
- ½ cup grape tomatoes, halved
- Non-stick cooking spray
- 1½ tablespoons olive oil
- ½ teaspoon red pepper flakes (use ¼ if you prefer less spice)
- 4 garlic cloves, thinly sliced
- 1 15-oz. can organic tomato sauce
- ½ teaspoon salt
- 3 cups baby spinach leaves
- 2 oz. part-skim shredded mozzarella cheese
- 4 portobello mushroom caps, de-stemmed and gills scraped out
- Bring a large pot of water to boil, add pasta and cook according to package directions, about 7-9 minutes, or until al dente
- While the pasta cooks, spray a large skillet with non-stick cooking spray.
- Arrange tomatoes cut side down and cook 1 to 1½ minutes or until tomatoes start to soften or burst. Remove from skillet, transfer to bowl and set aside.
- In the same skillet, add the 1½ tablespoons olive oil over low heat.
- Add the red pepper flakes and sliced garlic and cook until fragrant, about 3-5 minutes.
- Add the tomato sauce and salt, stir and cook 5-7 minutes or until warmed through.
- While the tomato sauce simmers, the pasta should be done so you can drain and set aside.
- Get your grill pan ready or a separate pan and grill up portobello caps until browned and grilled well.
- Slice mushrooms and set aside.
- Once the sauce has thickened slightly, add the spinach, cheese, and drained pasta and toss well to coat.
- To serve, add mixed pasta to bowls, spoon a few grape tomatoes around the outer edge of bowls and top each bowl with sliced mushroom.