I actually heard someone (ok, Carnie Wilson) say on television the other day that one of their goals is to eat 'as few carbs as possible'. But Carnie, listen. Your problem is not that you eat too many carbs, but that you are eating the wrong kind: The kind that has been stripped of everything that made it 'food' in the first place and left with only a sugary, white flour-y center. The kind that goop up your body and give you headaches later on from sugar withdrawel. The kind that only contribute to the national constipation problem.
But there is a whole category of carbs that has kept humanity alive--and pooping--for ages. Those, my good woman, are whole grains. Your ideal choices are the grains themselves, like brown rice, quinoa, millet, barley, etc. Whole wheat pasta will bring you closer to the original product in that it still contains the original bran and germ. And these parts are where the fiber, vitamins and goodness live. So make this recipe, chew it well, and make your new goal to eat 'as many whole carbs as possible'. Thank you.
This recipe is adapted from one in Vegetarian Cooking for Everyone by Deborah Madison.
Prep Time: 5 Minutes Cooking Time: 20 Minutes Yield: 4 Servings Ingredients: 12 oz Whole Wheat Spaghetti 1/3 Cup Olive Oil 4-6 Garlic Cloves, sliced ½ Tsp Red Pepper Flakes ½ Cup Whole Wheat Bread Crumbs Small Handful Flat-leaf Parsley, chopped ½ Cup Parmesan, grated Sea Salt and Ground Black Pepper, to taste
Boil enough water for pasta in a large pot, add a dash of sea salt, drop in spaghetti, and cook until al dente. In a small pan, heat olive oil over medium-low and add sliced garlic and red pepper flakes. Saute until soft, but not yet golden. Add breadcrumbs, stir and continue to sauté until everything is slightly browned but not burned (which can happen easily, so be careful). It should look a little like wet sand. When spaghetti is cooked, drain and toss with bread-crumb mixture, parsley, and parmesan. Season with sea salt and pepper, to taste. Serve immediately.