(Whole Wheat Rotini, squash, tomatoes, corn, pine nuts, shallots, red onion, thyme, chicken stock and asiago cheese)
In our quest to keep our carbohydrates down we've given up on pasta for the most part, but when I was scrambling for a quick dinner last night I found half a pound of whole wheat rotini in the pantry. Whole wheat pasta is considered a healthier alternative to standard semolina, but really, moderation will do you far more good than the actual pasta you choose. I just make sure to incorporate plenty of vegetables and/or meat to keep it all in balance.
Julie had bought some aged asiago cheese a while back, and it was absolutely fantastic when I shaved in a generous amount to the dish once it was on the heat, after I took the picture. It added a wonderful flavor, along with lots of Tibvrtini Olio Extra Virgine di Oliva, and a little chicken broth. Toasted pine nuts also added a bit of thickening, as well contributing depth of flavor.
We had this with some Scariyaki Salmon. Great tasting, and healthy. What a concept.
