Viewing post #895644 by Tallulah_B

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Jul 24, 2012 5:22 PM CST
Name: Susan
Torrington, Alberta, Canada
World Famous Gopher Hole Museum
Here's a weight loss recipe copied directly from the website enclosed. I haven't tried it yet - let me know what you think.

Pasta con Broccoli
From Appetite for Reduction: Fast & filling Low-fat Vegan Meals by Isa Chandra Moskowitz
I added a small can of drained, rinsed chickpeas for added protein. Use all the garlic even though it seems like a lot.
1/2 lb whole-wheat linguine (I used wild rice glueten free pasta instead)
2 teaspoons olive oil
1/4 cup thinly-sliced garlic
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 teaspoon dried thyme
1 cup vegetable broth
1/2 cup dry white wine
1/2 teaspoon salt
4 cups broccoli, tops cut into small florets, stalks sliced thinly
2 teaspoons balsamic vinegar
Several pinches freshly-ground black pepper
1. Bring a large pot of water to a boil, and use the time between starting at and the time it boils to prep your ingredients.
2. Heat a large skillet over medium heat. Sautee the garlic, red pepper flakes, and thyme in the oil for about a minute, and make sure you don’t burn them.
3. Stir in the vegetable broth, wine, and salt. Add the broccoli, bring the liquid up to a simmer, and cover the pan. Cook for 8 to 13 minutes, depending on how done you like your broccoli.
4. When the pasta is done, drain it and add it to the broccoli mixture. Toss with a pasta spoon for about three minutes, or until everything is thoroughly coated. Mix in the balsamic vinegar, and serve with generous doses of black pepper. There will be garlic left over in the bowl; don’t forget to spoon it out over your pasta.

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