Happy Tuesday! I hope that everyone had amazing long weekend and safe travels to and from wherever you were going.
As we head in to colder months, we move away from wanting to grill everything all the time and actually want to start using the stove again. This recipe is something I made a lot last winter when I was in school because it only needs 4 ingredients and is super quick to make.
While there’s such a movement against carbs and gluten, whole wheat pasta has more fibre than normal pasta. Pasta is also a pretty cheap food, and can be combined with any kind of ingredients you have in the fridge or cupboard to make something great. I’ve made this with all kinds of different cheese, from the No Name Parmesan that comes in a cardboard tube, to the Kraft shredded version that melts nicely, to some fresh grated Parmesan I picked up at the deli counter. No matter how you make it, it’s always great. The same goes for the type of pasta you use. Whatever makes you happy and is handy will work. The spice can be adjusted to your preference by increasing or decreasing the amount of chili flakes. Try pairing this pasta with a fresh green salad for a complete meal.
This recipe makes one serving.
- 1/2 cup dry whole wheat pasta
- 1/2 tsp olive oil
- 2 tbsp Parmesan cheese
- 1 tsp dry red chili flakes
- Cook the pasta according to the package directions. Drain and pour into a bowl.
- Add the olive oil, cheese, and chili flakes and stir to combine evenly.
- Add salt and pepper to taste if needed.