- 8 ounces uncooked WHOLE GRAIN spaghetti noodles
- olive oil
- 2 garlic cloves, minced
- 1 1/2 cups fresh flat-leaf parsley, chopped
- salt & pepper
- cherry tomatoes, halved
- 1/4 cup pine nuts
Bring a large saucepan of water to a boil. Add pasta; cook until al dente, probably 7 minutes. Reserve 1 1/2 cups of the cooking liquid. Drain.
While the pasta cooks, toast the pine nuts for a few minutes either in a small, dry skillet over medium heat, or in a toaster oven. Stir every minute so that the nuts toast evenly. Don’t take your eyes off them as they burn very quickly. Don’t skip this step. Toasted pine nuts are WAY tastier than raw!
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add garlic; cook 2 minutes.
Add the pasta directly to the skillet, tossing to coat completely with the olive oil and garlic. Add parsley and toss. Add as much of the reserved cooking liquid as needed to keep the pasta from becoming dry. Sprinkle with freshly ground pepper and salt to taste. Add in the toasted pine nuts and tomatoes.
A great thing about this dish is that it is easy to adjust to your taste. Prepare this recipe as directed thru adding the salt and pepper. Then, dish it into bowls. Each person can now doctor it up as they want! Add (or don’t add) the pine nuts and tomatoes. Add some roasted broccoli or asparagus to get some more veggies. If your kids won’t eat anything without cheese, and they’re not doing The Daniel Fast, sprinkle some Parmesan on the top of theirs. Enjoy!
Adapted from Cooking Light May 2017