Skinny Pasta Primavera

Yes, pasta primavera--if you veganly choose to omit any cholesterol-laden cow's milk cheese--is healthy to begin with. It's full of veggies, has olive oil to thank for its healthy fat, and if you choose a whole grain pasta, it can have that going for it, too.

But sometimes, I want to chow down on a whole mass of pasta...and I don't want to eat 600 calories in one sitting. Fortunately, by cheating a little (Hungry Girl style) and by skimping on the olive oil (healthy or no, a tablespoon still brings over 100 calories to the table), you can still do some serious nomming without feeling like a manatee.

This is a single-serving week-night recipe--specifically, this is the kind of thing I make when I get home from the gym at 9:30 at night and I still haven't eaten and G gave up and ate already so I really just need food, fast, and with lots of protein so yes, thanks, I will use processed food mmkay?

This picture is murky but behold the sheer quantity of foods.

Skinny Pasta Primavera:

-1 package shirataki noodles (packages contain two "servings" but fuhgeddabouddit)

-3 cloves garlic, chopped

-1 serving faux chicken (may I take a moment to extol the virtues of Gardein's new products--high protein and low sodium? I like the mediterranean filets for this dish), cut into bite-sized pieces

-1/2 T olive oil

-3 cloves garlic, minced

-1 yellow squash, peeled and sliced into half-moons

-1 zucchini, peeled and sliced into half-moons

-1 C cherry tomatoes, halved

-1/4 C sun dried tomatoes

1. Drain the shirataki noodles and rinse them thoroughly in a colander. Yes, they smell like fish at first. Just go with it.
2. Place the noodles in a pot and cover well with water; toss in the 3 cloves chopped garlic. Bring to a boil and cook for about 2 minutes, then turn off the heat. You can leave the noodles in the water until you're ready for them; they won't get soggy. (You can skip this step if you, for some reason, like that fishy smell.)
3. Heat the olive oil in a large skillet over medium heat. Saute garlic in the oil for about 2 minutes, until fragrant but not burny. Add the zucchini and squash and cover, cooking until tender (about 5 minutes). Stir occasionally; if it starts to stick, add a few splashes of water (or vegetable broth, if you prefer).
4. Add the sun-dried and cherry tomatoes and cook until the cherry tomatoes are starting to get squishy. Then add the faux chicken and cook until heated through.
5. Drain the shirataki noodles and cut them into manageable pieces with kitchen shears or a carefully wielded knife. Add to the pasta and stir until the vegetables are evenly distributed. Plop into a big old bowl and hork it down. Nom.

Nutritional information:

-Gardein Chik'n Fillets: 140 calories, 4g fat, 6g carbs, 2g fiber, 22g protein

-Shirataki noodles: 40 calories, 0g fat, 6g carbs, 4g fiber, 2g protein

-Total: 366 calories, 12g fat, 40g carbs, 13g fiber, 30g protein

Totally boss.