Healthy Pasta and Noodle Recipes made with Holista
Low GI Pasta with grilled vegetables
A perfect summer dish for the BBQ. Healthy and delicious!
Serves 4 - can be served hot or cold
Ingredients
-
8 oz Holista™ Spaghetti
-
1 medium Green Zucchini
-
1 medium Yellow Squash
-
1 Large Red Bell Pepper
-
1 Bunch Scallions
-
1 Whole Head of Garlic
-
1/4 cup Olive Oil
-
1/2 cup grated Parmesan cheese
-
Kosher Salt
-
Black Pepper
Directions:
-
Fill medium to large pot with water, bring to a boil.
-
Break Holista™ Low GI Spaghetti in half and in half again (4 equal sections), set aside.
-
Break garlic head into cloves and peel. Place whole garlic cloves in small saucepan, add olive oil. Cook on medium heat until garlic turns to a light golden brown color (you should smell a roasted garlic flavor). Remove from heat and strain garlic into small bowl to cool. Cool roasted garlic cloves separately.
-
Heat the BBQ grill to medium heat.
-
Cut the zucchini and squash in half. Drizzle the zucchini and red pepper with a little bit of the garlic olive oil and season with a pinch of salt and pepper.
-
Place the vegetables on the grill and grill for about 10 minutes, flipping halfway through. Let vegetables cool in a large bowl.
-
Cut cooled vegetables into bite sized pieces. Place back into bowl and toss with any liquid in bowl.
-
When water is boiling, add Holista™ Low GI Spaghetti to water, Return to boil.
-
Boil 3 minutes stirring occasionally. Drain and rinse with cold water until spaghetti is cold.
-
Add drained spaghetti to cold grilled vegetables, add roasted garlic oil, garlic cloves, mix to combine, add salt and pepper to taste
-
Sprinkle with grated Parmesan cheese.
-
Enjoy!
**** You can add any grilled proteins if desired.
NUTRITIONAL INFORMATION
Calories 418
Fat, Total 19 g
Saturated Fat 4 g
Total Carbohydrate 47 g
Added Sugar 0 g Natural 3 g
Fiber 5 g
Protein 13 g
Cholesterol 21 mg
Trans Fatty Acid 0 g
Sodium 418 mg