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INGREDIENTS:
- 8 oz dry whole-wheat spaghetti
- 1 cup low-sodium vegetable broth
- 2 tbsp fresh lemon juice
- 3/4 cup sun-dried tomatoes (not packed in oil)
- 1 tbsp lemon zest
- 1/4 tsp sea salt
- 1/4 to 1/2 tsp crushed red pepper flakes (depending on how spicy you like it)
- 4 sprigs fresh parsley, chopped (1 tbsp)
- 1 tbsp unsalted pine nuts, toasted
- 2 tbsp capers, optional
INSTRUCTIONS:
ONE: Cook pasta according to package directions; drain and set aside.
TWO: In a small saucepan, combine broth, lemon juice and tomatoes. Bring to a boil over high heat and cook for 5 minutes. Reduce heat to low and simmer for 5 more minutes or until mixture reduces to 3/4 cup.
THREE: In a large bowl, combine spaghetti, broth mixture, lemon zest, salt and pepper flakes, tossing well. Top with parsley and pine nuts; serve immediately.
Nutrients per 1-cup serving:
Calories: 264, Total Fat: 6 g, Sat. Fat: 1 g, Carbs: 44 g, Fiber: 9 g, Sugars: 7 g,
Protein: 11 g, Sodium: 384 mg, Cholesterol: 0 mg
Recipe and photo by Alison Lewis
Courtesy of Clean Eating Magazine.
Nicole
3 comments:
This sounds simply yummy!! I haven't picked up that mag in quite awhile. I may have to purchase the July or August issue!!
Nicole, I've seen the term "clean eating" before ... what is that exactly? (I could probably look it up!) ...
Lisa, Clean Eating is at it's simplest form, eating things in there closest to natural state. No preservatives, additives or chemicals. If you look up her cookbook on Amazon and check out some of the recipes you'll get a good idea of what it is. It's the closest thing to Raw but there are animal products in it. I think it's a great way to eat!
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