Weight & Wellness

Garlicky Pasta with Fresh Tomato Sauce


1 lb. whole wheat, multigrain, or hi-fiber pasta - any shape will work here
1/2 C. extra virgin olive oil - more to taste
4 - 6 large cloves of garlic, chopped - please do not use a garlic press, the garlic will be too strong
4 plum tomatoes, diced - any tomato is fine, you need at least 3 cups
1/2 C torn basil leaves 
a few squeezes of lemon juice
salt and pepper to taste
crushed red pepper, if you like spice

Mix all ingredients, except pasta in the bowl you plan to use for serving.  Let marinate for at least one hour.  Then cook pasta until just al dente, drain briefly, and add to tomato mixture.  Stir to combine.  You are ready to eat!

Now for some variations:

You may add any of the following, or use what you have in your fridge, freezer or pantry:

1 can any kind of beans - I like chickpeas
Yellow bell peppers, raw or roasted - chopped
Cooked asparagus
Cooked string beans
Frozen peas - straight from the bag, no need to defrost
Artichoke hearts
Any leftover chicken, meat, or fish
use another fresh herb, such as parsley or dill, if you prefer
olives - if sodium does not pose a problem for you
arugula or spinach

In the photo, I combined the master recipe with frozen peas and leftover grilled salmon

Remember, cooking is not a chore, it is a creative endeavor essential to the cultivation of your health!  Enjoy your artistry!