How is it these days that if you want to lose weight you are discouraged from eating carbohydrates? To me that's madness, pure simple madness.
I have been on diets before and I lost weight whilst happily eating my daily bowl of pasta. Isn't it all about quantities? If you stuff yourself to the brink with bread and pasta then of course you will never be a Kate Moss. And too many proteins are not good either.
Let's celebrate pasta and let's leave out heavy and creamy sauces, but above all: let's make the sauce ourselves! And that does not need to take long. Simple is always best.
Take a look at these linguine which have only a little olive oil added. A few toasted breadcrumbs will give that crunchy bite and add extra flavour. I could eat this forever.
Have a great foodie weekend!
- Prep Time : 15 minutes
- Cook Time : 25 minutes
Wash and slice the mushrooms, cut the tomatoes into quarters.
In a pan stir fry for a minute the garlic with 2 tbsp of olive oil. Add the mushrooms and stir fry for 3 to 4 minutes
Add the cherry tomatoes and the basil leaves, salt and pepper and cook for a further 3 minutes
Toast the breadcrumbs in a pan (you can make your own my toasting some bread).
Cook the pasta al dente in salty water. Drain and add it to the pan with the mushrooms; add 2 tbsp of olive oil and stir well. Put the pan back over a source of heat and stir for a minute. Serve with the breadcrumbs on top and with grated Parmesan cheese.
This month theme at Karen's Cooking with Herbs over at Lavender and Lovage is rosemary, but as any herb is accepted and I have used basil, I am entering my pasta recipe to the challenge.