This healthy recipe will help you do all kinds of things at once. If you want to lose weight you have to learn to eat a bit lighter at times, and there's no better way than to eat a vegetarian meal about once a week for your main dish. This recipe is easy to make, has little prep time, and the leftovers go great in your lunchbox the next day.
Ingredients to get started:
* 1 lb Penne Pasta
* 1 medium fresh Zucchini (about 10" long and 2" around)
* 1 fresh yellow summer squash (same size as zucchini)
* About 4-5oz freshly grated Parmesan Cheese
* About 1 cup sliced black olives
* 2 freshly chopped garlic cloves
* 1/4 Extra Virgin Olive Oil, and 2 tbsp
* fresh ground pepper
* salt to taste
So, to get started place 2 quarts of hot water in a 4 quart pan on the stove on high heat to boil. Throw a dash of salt in there. While it's coming to a boil, cut off the ends of your zucchini and squash and cut lengthwise. Then, hold those 2 slice together and slice in 1/4" slices like a cucumber to both the zucchini and the squash. Chop up your 2 garlic cloves and set aside. In a medium sauce pan place the veggies (except garlic) about about 2 tbsp of olive oil on medium heat. You're going to cook and stir them about 6-8 minutes.
When the water boils add the Penne Pasta. Stir every minute or so, it should be done just about the time the zucchini and squash are cooked, or just a minute or two after. Drain the pasta, place back in pan after rinsing and draining, and add the 1/4 cup olive oil, olives, and garlic, and stir. Add the zuchinni and squash and mix well. Add the Parmesan cheese and mix well one last time. This can feed 6+ depending on the size of your serving dishes (and appetites). Once the dish is plated, grind some fresh black pepper on top and serve!
Of course with a dish like this there are countless things that you could add, but I find sometimes simplicity is best. The taste of the pasta with the cheese and sweetness of the squash and tartness of the black olive is the perfect contrast.
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