I’m not really sure how people go carb-free. Have I ever told you guys about the time I went carb-free?
I lasted many three days and then I ate a feast of pasta with a side of mashed potatoes with some chips. SERIOUSLY.
I find that I need a little bit of carbs in my life in order for me to function and for me to smile on the regular. I do try to make good choices about them though including multi-grain, complex carbs when I have them and in much smaller quantities than I used to eat them.
I refuse to live in a world where I think carbs are BAD. Everything in moderation is what I need. Eating everything in moderation makes sure that I don’t feel deprived. When I feel deprived, I am more likely to binge. There’ll be no deprivation, folks!
For example, the dish I share with you today is clearly a pasta dish… but it’s also made with multi-grain penne. It also makes several servings, of which I only ate one.
And, can I tell you… it took some SERIOUS control not to eat more. This stuff is insanely flavorful and so worth trying!
1 Tbsp. unsalted butter (or cooking spray)
2 medium uncooked shallots, minced (about ½ cup)
2 cloves garlic, minced
2 Tbsp. parsley, fresh, minced
½ tsp. sea salt, or other coarse salt
¼ tsp. black pepper, freshly ground
3 Tbsp. canned tomato paste
2 oz. vodka
1/8 tsp. table salt, or to taste (for cooking pasta)
12 oz. uncooked penne
½ cups heavy whipping cream
20 fresh basil leaf, cut into chiffonade
1. Boil salted water and cook pasta per the package instructions.
2. Meanwhile, heat a large skillet over medium-low heat. Add butter, shallots, and garlic. Saute until carmelized (about 3-5 minutes) Note: I used 1 Tbsp. of I Can’t Believe It’s Not Butter in place of the butter. I never have butter at the house unless my sister-in-law is visiting.
3. Add parsley, sea salt, and pepper, stirring once or twice.
4. Add tomato paste and mix to form a paste. Cook for about 5 minutes, moving paste around pan occasionally.
5. Add vodka. Scrape bottom of pan with a wooden spoon and cook for about 5 minutes longer.
6. Add cream to tomato sauce. Reduce heat to low and simmer for about 3 minutes.
7. Add pasta to sauce and mix to coat. Top with basil and season to taste with salt and pepper.
Per 1 Cup Serving:
CAL 192; CARBS 30g; FAT 2g; PROT 17g; POINTS PLUS 9