About making Pasta in NYTimes

This article says pasta must be made with lots and lots of vegetables or lots of sauce
and less pasta. that way we get less carbs and more of veggies, etc.

I agree very much with this. I made this pasta recipe today:

Farfale (bowtie) with lots of veggies

o 1 diced onion
o 2 or 3 med size tomatoes chopped coarsely
o 2 zucchinis julienned and cut to 2 inches
o 1 cup baby spinach
o 1 cup boiled chick peas
o 1 cup broccolis and cauliflower florets
o 3 carrots diced
o 1 bell pepper diced

o 2 cups of basil chopped
o 1 tsp oregano
o 1 tsp pasta seasoning (trader joes. contains no salt with lime rinds, basil, soonf etc.)
o 2 tsp chili flakes
o 1 tsp pepper


o boil chick peas in 2 cups of water and set aside
o Cook farfale and set aside
o saute onions in 1 tbsp olive oil, pepper and chili flakes
o add carrots and saute, then add bell pepper then add zucchinis then add broccolis then spinach progressively as the veggies are done. cover for 10 mins.
o Then add seasonings and 1 cup of basil.
o Finally add chickpeas
o Then add chopped tomatoes
o Finally add farfale, mix well cook for 5 mins.
o Salt can be added as pasta cooks, as veggies cook etc.
o For low salt cooking, salt can also be added finally to the finished dish.

This is a hearty dish with good mix of carbs and protein and veggies.