Whole Wheat Pasta with Asparagus Pesto

I don't make that much pasta as I often associate it with empty calories and decadent meals.  Although I consider myself a huge foodie, I'm very self-conscious of what I eat and how much I eat.  Thus, pasta is frequently one of those calorie-rich, nutrient-absent meals that most Americans gorge themselves on because it's clearly "good."  And I'm not the only one who thinks this way: Russ, a podcaster from Fat 2 Fit Radio, once said (and I paraphrase): "I don't often think of making pasta dishes because...well...they're just not that good for you."

Russ's comment was actually said in defense of a healthy pasta dish and I feel that if he had tried and read about this recipe, he too would be a believer in healthy pasta.  Here's why this pasta dish is different: whole wheat pasta instead of regular white pasta, pesto instead of white sauce, and smaller servings instead of the "eat until you're can't breathe" mentality round the dish out at about 400-450 calories max.

This dish is healthy, green (and we should strive to eat all things green!), and clearly delicious.

Whole Wheat Pasta with Asparagus Pesto
This recipe comes from nowhere in particular, but if you're looking for a recipe that combines pesto (any form) with pasta, see Elise Bauer's "Asparagus Pesto with Pasta" for an example.

Ingredients:
* 1 serving Whole Wheat Pasta, Spaghetti
* 2-3 tablespoons asparagus pesto, see recipe here (made with Vom Fass Basil Olive Oil)

1.) Begin by bringing a medium pot of water to a boil.  Season water with 1 tablespoon salt.  Remember, Italian cooks believe that good pasta should have flavor, and the way in which to get that flavor is to make pasta water taste like sea water.

2.) Add whole wheat pasta and cook until tender, but still firm (al dente).  Always tatse pasta before it's done--there's nothing worse than uncooked pasta.

3.) Remove from heat and strain.  I prefer not to give whole wheat pasta a cold water bath (frankly, it doesn't need it).

4.) Place on serving dish.

5.) Add 2-3 dollops of pesto.  Mix to integrate and enjoy! Makes 1 serving.

Subscribe to Clearly Delicious by Email

Turkey Casserole (aka, "Turkey Tetrazini!")

"Turkey Tetrazini!" I can hear it now--Joel McHale from The Soup's soundbite taken from some trashy reality TV show where a woman called out "her man" for eating some other woman's Turkey Tetrazini.

Yes, this is the food that crazy break-up tales are made of, or in my world, leftover turkey from Thanksgiving turns into.

Tonight, I made said dish for Joe and my friend Kris.  Kris's lovely wife, Ellen, made me promise her on the phone today (and about a week ago) that I would make sure to feed her hardworking husband while she was out of town for a few days.  Apparently--and honestly, I'm not surprised--, every day Kris comes home to piping hot dinner by his fantastic wife.  With Ellen away, Kris needed something to satiate his caloric needs post-class and work that wasn't spoiled cottage cheese (don't ask!).  Turkey Tetrazini it is! Although I promise Ellen, there's no reality TV man-stealing going on here! Just yummy American casseroles with leftover turkey.

Turkey Tetrazini

Ingredients:

* 1 box of macaroni pasta
* 1 yellow onion
* 6-8 garlic cloves, pressed
* fresh cracked pepper (to taste)
* Tony's Chachere's (to taste)
* 3 tablespoons olive oil
* 1 can cream of mushroom soup (the large kind, like 3 sizes too big)
* 1 cup peas
* bread crumbs for crust (optional)

1.) Preheat oven at 350 F. Boil a pot of pasta over high heat and cook pasta until done. Remember, the Italians believe that good pasta water should taste like sea-water, so don't be ashamed to salt that pasta water. Strain when finished.

2.) Chop onion, and saute over heat with several tablespoons olive oil, garlic, and a few cracks of fresh pepper and Tony Chachere's.

3.) Add cream of mushroom soup, macaroni, and integrate.

4.) Add to casserole dish and sprinkle with bread crumbs. Cook for 20-30 minutes, and serve to friends. Enjoy!