pasta night!

Joel and I are leaving to San Diego for the weekend tomorrow! I can't even begin to tell you how excited I am to get the heck outta here for a few days. Woo!

Anyway, the recipe I have for you today is awesome! I found this recipe in The Kind Diet by Alicia Silverstone and both Joel and I love it!  Feel free to have fun with it and mix it up! The only thing I demand is you use whole wheat pasta. It's time to throw away all of that white pasta crap in your pantry. :)

Rustic Pasta

serves 3 to 4

/Ingredients/

- 1/4 pound pasta (whatever shape/size you prefer - make it whole wheat!)

- 2 tbsp olive oil

- 1 large onion, thinly sliced

- 1 garlic clove, finely chopped or thinly sliced

- 1 celery stalk, thinly sliced

- 1/4 cup shoyu (or low sodium soy sauce)

- 1/2 tsp fine sea salt (regular salt is also fine)

- 1/2 tsp garlic powder

- 1/2 head of green cabbage, thinly sliced

- 1/2 to 1 whole jar of your favorite marinara or spaghetti sauce 

/Instructions/

- Bring a large pot of water to a boil for the pasta. Salt the water and add the pasta; cook just until al dente. Drain the pasta well.

- Meanwhile, heat the oil in a large skillet over high heat. Add the onion and cook for a few minutes until softened, then add the garlic and saute for about 3 minutes longer, until the onions are transparent and turning golden.

- Add the celery to the skillet and saute for about 2 to 3 minutes. Stir in the shoyu (or soy sauce), salt, garlic powder, then add the cabbage; saute for 3 to 4 minutes. Reduce the heat to a simmer and cook for  about 5 minutes longer. 

- Add the pasta to the skillet as well as the marinara or spaghetti sauce and toss together. Cook over medium-high heat for about 5 more minutes (until sauce is hot and everything is mixed well!)

- Serve and enjoy!

xo