I heart pasta! I do!! By Janice Taylor, Life & Wellness Coach, Cert. Hypnotist, Author, Syndicated Columnist, Seminar Leader & 50-pound Big-Time-Loser!

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Some of you who are out there traversing the Diet Jungle, may have heard that carbs are ‘bad,’ that pasta is ‘real bad,’ and that if you want lose weight that you better lay off, steer clear of, give up pasta!
“Hogwash,” I say. You can lose weight and have your pasta, too!
Here follow my three favorite all-time easy, healthy and fun whole wheat pasta recipes from Our Lady of Weight Loss’s Kitchen. Yup, whole wheat!!!! Healthy pasta.
Greek Pasta Salad
Ingredients:
1/4 lb. dried whole wheat Fiber Wise* pasta, shell shaped
1 cup cherry tomatoes
1 cup cucumbers, de-seeded, sliced
1/2 cup Green Pitted Colossal Greek Olives
4 oz. Feta cheese, crumbled
1/4 cup green onions, sliced oh so thin
1/3 cup olive oil
Juice from 1 fresh lemon
1 tablespoon parsley, finely chopped
Black pepper to taste
Salt NOT necessary, as olives and feta cheese are salty enough!
Instructions:
Cook pasta according to package directions.
Combine with rest of the ingredients. Fold, blend, mix gently.
Makes 4 to 6 servings
Italian Pasta Salad
Ingredients
1 box whole wheat Fiber Wise* pasta spirals
1 jar roasted red peppers
2 cups broccoli florets, steamed (slightly)
1/2 cup fresh basil, chopped
1/2 cup parmesan cheese
virgin olive oil, drizzle (1/4 cup or less)
balsamic vinegar (less than 1/4 cup) to taste
pepper
Instructions:
Cook pasta according to directions on box
Slice peppers into strips.
Steam Broccoli florets.
Steam broccoli, only cook for a couple of minutes, then submerge in ice water to stop the cooking process.
Add feta cheese.
Drizzle olive oil, easy cowgirl!
Toss in fresh basil.
Drizzle Balsamic Vinegar to taste
Marinate for an hour or two * YUM.
Makes 8 servings.
Baked Pasta Salad a la Our Lady
Ingredients:
1 package (16 ounces) uncooked whole wheat Fiber Wise* penne
1 container (15 ounces) low-fat ricotta cheese
1/2 cup grated Parmesan cheese
1 egg, lightly beaten
2 egg whites, lightly beaten
2 jars marinara sauce (26 oz.) (read label – no more than 60 calories per serving)
1 bag (12 oz) shredded low-fat mozzarella cheese
salt and pepper to taste
Instructions:
Preheat oven to 375°F. Spray 13X9-inch baking pan with nonstick cooking spray.
Cook pasta according to box; drain
Beat egg whites and egg vigorously!
Mix in ricotta, parmesan
Fold in eggs
Salt and Pepper to taste.
Pour 2 cups marinara sauce over bottom of prepared pan
Spoon half of cooked pasta over sauce
Top with half of ricotta mixture and 1 cup mozzarella
Repeat layers of marinara sauce, pasta and ricotta mixture.
Top with 1/2 the bag of mozzarella, remaining marinara sauce and then finally the last of the mozzarella.
Cover with foil; bake about 1 hour or until bubbly. Uncover and bake an additional 5 minutes or until cheese is yum-delicious melted.
Let it “breathe” for 10 minutes or so before serving.
Makes 8 to 10 servings.
*Why Fiber Wise? Because it’s delicious, healthy and received a very high rating from NutritionData.com!
Spread the word, NOT the icing!
Janice
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