Thursday, October 27, 2011

KL's 100% WHOLE GRAIN SPELT SPAGHETTI

I made some spaghetti that was so firrrrre last week... & it was done so fast!
It takes longer for the pot of water to boil on the burner than to cook the spelt pasta, haha!

Spelt products can be found in your local health food store year-round.
Spelt is an ancient grain that traces its heritage back long before many wheat hybrids. Many of its benefits come from the fact that it offers a broader spectrum of nutrients compared to many of its more inbred cousins in the wheat family. It can be used in many of the same ways as wheat including bread and pasta making. Spelt does not seem to cause sensitivities in many people who are intolerant of wheat.
To make this fast, awesome-tasting, yet healthy meal like I did, be ready to wash some dishes & get the following ingredients:
8 cups of water in a pot
1 box of VitaSpelt's 100% Whole Grain Spelt Spaghetti
1 jar of Organic Eden's Roma Tomato Sauce
8oz. of fresh chopped mushrooms (no Shitake mushrooms)
1 fresh bell pepper pitted and chopped (I chose green)
1/4 fresh Yellow Onion finely chopped
2 fresh roma tomatoes chopped (optional)
Herbs & Seasonings:
Basil, Sea Salt, Ceyanne Pepper, Onion Powder, Crushed Red Pepper (optional)
Follow me:
In a saucepan, add roma tomato sauce, roma tomatoes, basil, onion powder, and sea salt (add sauce to seasonings to taste) and bring to a soft boil. Reduce heat to keep sauce warm.
As water comes to a boil, cook spelt spaghetti 5-6 minutes (until tender, do not overcook) then drain & fast rinse. Add a little olive oil to keep pasta from sticking. Put the spaghetti back in the pot.
Meanwhile in a skillet, sautee mushrooms, yellow onion, and bell pepper in olive oil with basil & ceyanne pepper for 3-4 minutes.
You're all done now... unless you prefer to mix your sauteed veggies into the tomato sauce and simmer a bit.
Grab a big plate or dish because its time to eat!!
Peace =]



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