“By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Have you every noticed that there seems to be a day or a month for just about every thing? There’s Take Your Kid to Work Day, Secretary’s Day, and Talk Like a Pirate Day. There are also month long celebrations, too. October happens to be National Pasta Month, so along with the Recipe Redux I am ready to cook up some pasta.
Let’s face it, pasta has been getting a bad rap lately. With the craze of the Paleo diet that eliminates starch, the new CDC diet recommendations calling for more vegetables, and more people eating a gluten free diet, I could be wrong, but it seems to me that there is less space for carbs like pasta. Well, pasta is great! Why give up something that is so enjoyable to eat? Really. Whole grain pasta is a good source of tryptophan that helps convert to seritonin, which is key to fighting insomnia, depression, and irritability. And whole grains help a person to feel full longer.
My solution is to have the pasta and eat it too. Add some vegetables into the mix for a more balanced diet. In this way you still get the wonderful taste pasta, with all the of benefits of whole grains and vegetables.
This recipe for Spaghetti Puttanesca . . . → Read More: Spaghetti Puttanesca with Matchstick Zucchini
Spaghetti Squash with Garlic and Olive Oil
The initial pleasure that I get from squash comes from looking at their shapes, sizes, colors, and to traveling to farmlands (real or imagined) to see an abundance of yellow and orange-toned field crops ready for the picking. If you’re looking for fiber, winter squash is an excellent source. The starch components in winter squash are what make it a super veggie by providing antioxidant, anti-inflammatory, and insulin-regulating properties. Oh, it also has 214.1% of your daily nutritional needs of vitamin A and 38% of your needs for vitamin C.
I’ve always wanted to make spaghetti squash. It’s an absolutely perfect looking and healthier “spaghetti”, but without all the unwanted carbs. Don’t get me wrong, carbs are fine, but if it comes to a choice between flour based or vegetable based carbs, I sometimes prefer to go with the veggie for the nutrients and antioxidants it provides—especially when that vegetable is considered a power food. Oh, and it’s gluten-free, which is perfect for anyone with gluten intolerance.
It’s had to believe but I’ve never made spaghetti squash before. Because it was new for me, I looked around at several recipes on the internet. There was a Moroccan Spiced Squash on SmittenKitchen, and another good one on AllRecipes, but I settled on modifying a simple recipe for spaghetti squash with garlic and olive oil that I found on Steamy Kitchen. It is similar to my recipe for whole wheat pasta with . . . → Read More: Spaghetti Squash with Garlic and Olive Oil
Spaghetti and Turkey Meatballs with San Marzano Tomato Sauce
Yesterday, if you asked me what my favorite vegetable was, I might have answered bell pepper, spinach, or corn. Today, as I considered the tomato, the vegetable for this week’s Power Foods blog group, I realized that the tomato has been my favorite vegetable all along. We consume it baked, grilled, roasted, and served in salads, soups, stews, vegetable pies, tarts, dips, condiments, and other ways I’m sure you have in mind.
What you should know about tomatoes is that they are high in lycopene, which gives many fruits and vegetables their red color. Lycopene offers excellent antioxidant protection to help reduce to risk of several types of cancer including prostrate, and breast cancer, and it also supports the cardiovascular system and bone health. Cooked tomatoes offer more lycopene than raw tomatoes.
In the Real Estate business it’s location, location, location; in the food business it’s ingredients, ingredients, ingredients. If you’ve never had pasta sauce with San Marzano tomatoes, you’re in for a treat. This recipe for spaghetti and turkey meatballs with San Marzano tomatoes is delizioso! These tomatoes grow mainly in the area of Napoli and Solerno, Italy. Real San Marzano tomatoes must have a D.O.P label on it (Denominazione d’Origine Protetta) so you know that you’re getting the real thing. You will see the D.O.P on the front label and certification seals on the side of the label. However, just like prime location costs a pretty penny, . . . → Read More: Spaghetti and Turkey Meatballs with San Marzano Tomato Sauce