Whole Grain Rotini with Pomodoro Sauce
Serves: 6
This delicious dish is wholesome and satisfying, thanks to a generous helping of protein, low-glycemic carbs and fiber.
Ingredients
- 1 PACKAGE (13.25 OZ) WHOLE GRAIN ROTINI, UNCOOKED
- 1 TBSP EXTRA VIRGIN OLIVE OIL
- ¼ ONION, DICED FINELY
- 3 CLOVES GARLIC, MINCED
- 1 – 28 OZ CAN DICED TOMATOES
- ¼ TSP SMOKED PAPRIKA
- ½ C FRESH BASIL LEAVES, CHOPPED (OR 1 TSP DRIED)
- 3 OZ PLANT-BASED PARMESAN CHEESE, GRATED
- OPTIONAL: FRESHLY GROUND BLACK PEPPER OR SEA SALT
Instructions
- BRING A LARGE POT OF WATER TO BOIL. ADD ROTINI AND COOK FOR ABOUT 10 MINUTES, UNTIL AL DENTE. DRAIN.
- WHILE PASTA IS COOKING, HEAT 1 TBSP EXTRA VIRGIN OLIVE OIL IN A LARGE SKILLET OR SAUTÉ PAN.
- ADD ONION AND GARLIC AND SAUTÉ FOR ABOUT 8 MINUTES, UNTIL SOFT.
- WHILE ONIONS ARE COOKING, PLACE CANNED TOMATOES (WITH LIQUID) IN A BLENDER AND PULSE FOR 2-3 SECONDS ONLY, TO PROVIDE FOR A SMOOTH, YET LUMPY MIXTURE.
- ADD TOMATOES AND SMOKED PAPRIKA TO THE ONION MIXTURE, AND HEAT UNTIL BUBBLY. ADJUST SEASONINGS AS DESIRED.
- TO SERVE: PLACE DRAINED, HOT PASTA ON A LARGE SERVING PLATTER (OR INDIVIDUAL DINNER PLATES); TOP WITH POMODORO SAUCE, FRESH BASIL LEAVES, AND SLIVERED PARMESAN OR ASIAGO CHEESE.
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