Hearty Pastas: Worth the 'Weight'

Even though pesto is generally delicious, it can become one note after a while. Same thing goes for pasta dishes, its not just red sauce or butter anymore- pasta can become a template for a ton of flavor because in essence most pasta is flavorless. The problem with pasta from a dietary standpoint is it leaves you temporarily stuffed, and then starving later- it doesn't keep you full. Mostly, pasta has little to no nutritional value- our body basically breaks it down into glucose and fats- so we really don't NEED it- and thats why in most cases it carries empty calories. Whole wheat/brown rice/spelt pastas have been blowing up your local grocery aisle and theres a reason why. We are worried here about digestability and nutrient value- these 'healthy' versions provide a slightly better alternative then your refined and processed pastas BUT let's not get carried away here- 98% of the time pasta is not a meal. Our problem is that we gorge on a bowl of carb when really our portion size should really be more like a palmful. The gluten-free pasta options, i'm sorry to say, taste gluten-free- some things just cannot be helped- but any alternative for this delicious pasta dish works because the grainy texture- which I personally love- is hidden by the red pepper pesto which will happily make you forget its not the 'real thing'. This is one of my all time favorite pasta dishes I make- its got chicken for protein, roasted asparagus for some green, little chunks of smoked mozzarella- its delicious.

Whole Wheat Penne w/ Chicken, Smoked Mozzarella, Asparagus, and Roasted Red Pepper Pesto
1/2 lb whole wheat penne (cooked as per box instructions)
2 roasted red bell peppers (char on all sides, seal in plastic bag for 5 minutes, peel/seed/slice)
1 bunch fresh basil
1/4 cup toasted pine nuts
1 clove peeled garlic
1/3 cup grated parmesan cheese
1/3 cup extra virgin olive oil
1 tsp salt
1 tsp freshly ground black pepper
1 bunch asparagus, chopped into bite size pieces (make sure to trim an inch from the bottom first)
2 grilled chicken breasts
1/4 cup cubed smoked mozzarella (can find at Italian specialty stores or Whole Foods)

Step 1: In a food processor combine roasted red peppers, basil, pine nuts, parmesan cheese, garlic clove, salt and pepper- pulse to combine- drizzle in olive oil (make sure to scrape sides)- set aside

Step 2: Chop the asparagus into 1/2 inch pieces, place on a sheet pan lined with foil or parchment paper, drizzle with olive oil- sprinkle with salt and pepper and roast in a 400 degree oven for about 7 minutes just until bright green.

Step 3: Cook pasta to al dente (make sure to salt your water) If you need me to tell you how to make pasta we are in trouble- just follow the box instructions and test the pasta to make sure its still got a slight snap to it. Toss the pasta with the pesto and the mozzarella and serve with grilled chicken-sliced.

Nowadays you can buy your grilled chicken- but if you have a grill- just simply season with olive oil, salt and pepper, throw on for about 4 minutes each side. Leftovers make a killer pasta salad!

ENJOY!