Posts tagged ‘Pasta’

September 12, 2011

A Change In Thinking

Vegetables first.  Pasta second.

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I could never go without pasta.  But when I make a pasta dish it’s never without a pile of veggies.  Instead of spaghetti with a side salad, I make veggies the star!

This dish turned out to be a perfect light summer meal!

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  • Equal parts whole wheat and white spaghetti
  • Pile of green beans equal to spaghetti
  • Heap of tomatoes just about as large
  • 1/4 cup pesto (I used my first jar of freezer pesto)
  • 3/4 cup pasta water
  • Parmesan cheese

Stir fry green beans and tomatoes.  Mix with drained pasta.  Toss with pesto and pasta water.  Top with cheese.

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How do you do pasta?

March 29, 2011

“Anyway, like I was sayin’, shrimp is the fruit of the sea.”

“You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it.”

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Tonight’s choice, lemon shrimp.  More specifically, Shrimp and Pasta with Spinach and Lemony Cream Sauce.  Very descriptive.  I was trying out a recipe from the American Heart Association Low-Salt Cookbook.  I’m learning that depending on your clients, being a dietitian also frequently means you need to be a cook too.  I need to be able to give my clients practical advice.   I can’t just say, eat less salt, and then send them home.  I need recipes, tips on preparation, and information on where to buy food.  And of course I need to be able to answer the question, does it taste good?

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Clients aside, I needed this to be a fast an easy dinner for me.  I prepped as much as I could right when I got home from work.  Cut my garlic, onion, and mushroom.  Juiced my lemon.  Made an OJ reduction.  Toasted almonds.

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Got my pasta water ready.  Made the sauce.  Put EVOO and veggies in the pan.  Took the shrimp out of the freezer to defrost a wee bit.  All this only took about 30 minutes.  Then I was off to the gym.

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When I got home all I had to do was peel the shrimp and boil pasta.  After the veggies were cooking, in went the shrimp.  The sauce went right into the shrimp and pasta mixture, so I didn’t even have to reheat it.  Despite the long recipe, this meal was incredibly easy.  And it’s definitely one that will be passed on to clients.  Success.

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What do you keep in mind when you are deciding what to make for dinner?  Do you want it to be easy?  Or do you just want it to taste delectable?  Or maybe you are most concerned about it being healthy?