Who doesn’t love pasta! It comes in so many different varieties and goes hand in hand with olive oil and cheese. When I make pasta at home I keep it as healthy as possible. I like to use buckwheat noodles as I find that gluten free varieties leave me feeling less bloated. I also jam pack the dish with fresh and lightly blanched veggies. And this week, I replaced the cheese topping with fresh and crispy garlic and alfalfa sprouts.
Thanks to my trip to Adelaide’s Central Market and the very special people at Lucias Fine Foods I had a jar of their sugar free, Australian sun-ripened tomato, Arrabbiata Sauce on hand.
To make this dish:
Follow the buckwheat noodle packet cooking instructions.
2 minutes before the pasta is cooked through a chopped bunch of asparagus into the water along with the pasta.
Drain the pasta and asparagus and return to the pot.
Add in a dozen cherry tomatoes and a jar of high quality tomato pasta sausce.
Top with fresh sprouts of your choice.