Tuesday, May 27, 2014

Pasta for One: Linguine with Roasted Red Peppers

A couple of weeks ago I decided to join Weight Watcher's Online.  I've been trying to do the whole weight loss thing on my own for a while now and I just haven't had any luck.  Well, really, I haven't had any will-power.  I'd be "good" for a day, then screw up for another couple of weeks before trying again.

Now that I am following a new weight loss plan, it's time to try out some new recipes!  I'm not only looking for meals that are healthy for me, but also ones that are full of flavor and variety to keep me from getting bored and reverting to my bad eating habits.

Last week, I was wanting pasta.  We didn't have lean ground beef in the freezer and I really didn't want pasta with just plain sauce.  Since Joe isn't counting calories and tracking points, nor is he watching his weight (no need to!), I made him a pot of meat sauce to enjoy on his own.  Then I decided to try something new with my pasta.  Since then, I've eaten this meal 3 times!

While this dish is filling, it's also super-delicious!  Like, I could eat several servings at once because it's so good!  To be safe, I only make this recipe in a single serve portion!

Take a look at the bowl in the photo.  This bowl is what I normally use when I eat pasta.  In the past, I would pile that dish overflowing with pasta and meat sauce, just for myself!  Look at what a normal pasta portion looks like in that dish.  Easily 1/4 of what I was eating before!  No need to wonder why I am over weight!

Pasta For One:  Linguine with Roasted Red Peppers 


  • 2 oz. dry whole grain linguine 
  • 1/2 cup roasted red peppers, drained and rinsed
  • 1 tsp. minced garlic
  • Italian Seasoning, to taste
  • crushed red pepper flakes, to taste
  • 2-3 fresh basil leaves, chopped 
  • 1 tsp. olive oil
  • Cook pasta according to package directions.  Break in half if desired.  
  • While pasta is cooking, heat a couple tablespoons of water in a small pan or skillet.  
  • To water, add the roasted red peppers and minced garlic.  Stir while cooking until heated.  
  • Add the Italian Seasoning, red pepper flakes and basil leaves and the olive oil.  
  • Cook until heated through.  
  • Serve over the hot pasta.  
  • This is such a quick meal!  So easy and delicious!  
  • Using water at the start of the sauce helps reduce the need for extra oil.  I add oil at the end to help me get in my daily healthy oil requirement, but I like that this isn't an overly oily sauce.  
  • You could skip cooking the pepper sauce and serve over cold pasta as a pasta salad-like dish.  
  • Add more veggies for a fuller meal, I also like this with onions and zucchini added.  
  • You could easily double the pasta and divide the sauce into two servings.  

I'm linking this recipe to the following blog carnivals and linky parties: 

No comments:

Related Posts Plugin for WordPress, Blogger...