For the most part, my family has been eating whole grain pasta for as long as I can remember (which translates since having kids, lol). I got hooked on whole grains right after my son was born when I was trying to lose baby weight while following South Beach Diet. South Beach really got me in a healthier frame of mind when it came to eating well, always making sure to include whole grains, fresh fruits and veggies and lean proteins into my daily diet. Eating this way eventually just became my lifestyle.
Lucky for my family, since I do most of the cooking, it’s their lifestyle too.
When making pasta I usually opt for whole wheat varieties, I really love the nutty earthy flavor of whole wheat pasta so that’s what we normally will have. Every now and then though, I like to try something new so I usually will pick up a different grain pasta whenever I visit the health food store or if something in the organic section of my grocery store catches my eye. This quinoa pasta is one of my favorites and to me is very close to eating regular pasta flavor-wise – but so much better for you! It cooks up a lot quicker than whole wheat pasta so it’s such a great option for fast weeknight meals.
This dish was inspired by a recipe found on the side of a bag of shredded collards I picked up at the store the other day. It was so light and fresh (and healthy) that I couldn’t resist. My kids ate the spaghetti with just a little olive oil, salt and pepper with their tomatoes raw on the side, but my husband and I devoured (ok, so maybe I devoured) ours as shown.
I could seriously eat this every night.