Sunday, August 7, 2011

Pornographic Pasta (oh yes, it's That Good)

Back in the saddle again! Who wants to eat?!

Okay, so my goal all along here has been to pass along some helpful little doodads, be they experiments in the kitchen or just some random household advice.  I'd gotten out of the cooking habit for a bit but now I'd say there's a renewed sense of vitality I'm seeking from my food.  That said, I am being extra diligent about what our meals are comprised of.  This isn't to say I'm going all vegan or gluten-free, but I am including more nutritious ingredients such as ground flax, oats, ground nuts, unsweetened coconut flakes, avocado, etc. You get the picture.

  Thankfully, I have family members who are not only Wonderful cooks, yet are also as passionate if not more so, than I, when it comes to exploring the Tastiest and most Nourishing recipes. I give full credit to my sister (in law, though dropping that part feels more natural in referring to my husband's pretty awesome siblings and parents), Hollie for experimenting with the following decadence.   If she hadn't taken the near-pornographic photos she did of this amazingness she discovered and then made happen, I am certain I wouldn't have ever thought to create such a thing, especially involving pasta, which is practically a food group all on its glorious own.  So to Hollie, thank you for discovering the possibilities and sharing so passionately with us.  We bow unto thee!

This will be known formally as:

Hollie's Creamy Avocado Pasta
(her Gawk-worthy personal picture)

1 box of your choice pasta, cooked (i.e. Shells, penne, bow tie, celletani)
2 bulging ripe avocados
1 fragrant-as-hell lemon, zested and juiced
4 heaping tbsps olive oil
4 fat garlic cloves
Salt & pepper to taste
1/2 cup freshly chopped basil OR 1 tbsp dried basil
1/2 cup finely grated Real Parmesan (no cheap can shit, buy a block of Sargento's for Eff-sake)

- Boil plenty of water and add your pasta. Drain it and slop it back into the pot, cover it and get your filler ready.  You should know how to cook pasta, if not, read the box.
- Toss the garlic, lemon juice and zest, salt and pepper, and olive oil in food processor. Pulse a few times.
- Spoon in the avocado, pulse for a chunky feel or cream it, it's delicious either way.
- Add this mix to the piping hot pasta, stir until well distributed. Smother that deliciousness with the Parmesan and basil, sprinkle with more salt and pepper if needed.
- Try not to hog it all and share, or save it for many splendid meals ;)

If you paid attention to the amount of detail that goes into this, you'll realize just how damn simple this is, which makes it all the more satisfying!  I found this tasty, low-carb penne that packs one helluva fiber/protein, low-sodium punch, called Dreamfields.  I used the Penne Rigate because that was the only version available at our commissary.

It doesn't look or taste nasty like whole grain pasta (thank Jeebus), and yet it's just as good for you. This means that eating this pasta, cooked as directed, will supply you plenty of Good Fats, proteins, carbs, amongst all the vitamins you'll get.

I can't stress enough how yummy this pasta recipe is.  I love the zesty flavor of the lemon and avocado combo, and the garlic seems to open up this savory presence and spice.   I love me some good pasta but in recent history, I have not consumed as much as I used to because it fell into my "can't have it" category.  And I'm not huge on plain tomato sauces so that left all the creamy bases I love...but they are what contributed to the weight loss necessity in the first place.   Being given an option like this almost made me cry... Don't judge....because it feels as though healthy doesn't mean sacrifice anymore, so long as you open your mind to the potential of alternative ingredients.  Give me some options to enjoy truly Delicious food and I'm a happier girl.  This is my favorite pasta dish by far now, or at least until my or Hollie's imagination happens upon a new yet similar, savory splendor.

Do I have to convince you any further?  Get that ass in that kitchen and make it, now!

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