Recipes by Type

What is Fast Enough?

When it comes to putting healthy food on the table what is fast enough? My idea of a fast dinner prepped and plated in twenty five minutes might be too long for some, just right for some, and too fast for others. Not to mention that some days you might have more time and inclination to cook than others. Some folks just can’t live without their microwave oven to facilitate fast cooking. To me, the microwave  oven is a food destroyer,  myself and other purists won’t use one.

 

pasta tonight?

pasta tonight?

What you will get from me is my original fast and healthy recipes using whole foods, and occasionally some healthy convenience foods to help you eat better while spending less time in the kitchen. I follow food news closely and read many a book on diet and nutrition every year. With all the food news out there it can get downright confusing at times wondering what is healthy to eat. Not to mention all of us are different and don’t respond to the diet of the month the same as everyone else.

I like to write about, and eat  healthy foods that are in season. Especially the ones I am growing in my own garden. This year I’m growing arugula for the first time. Arugula contains about 8 times the calcium, 5 times the amount of vitamin A, C, and K, and 4 times the iron of iceberg lettuce according to livestrong.com. I like the intense flavor that goes well in salads as well as hot pasta dishes. If you have never cooked with greens in your pasta try this simple dish in your home soon. Assuming your pasta takes ten minutes to cook, this dish takes less than twenty minutes from start to finish and wow does it taste great! Is that fast enough for you? Please leave your comments on what your idea is on fast food in your kitchen, and please share this with friends and family.

the goods

the goods

Fettucine tossed with Arugula

16 ounces fettuccine, or other pasta

about 3 ounces fresh arugula

2 cloves minced fresh garlic

1 cup walnuts, halves and pieces will do

2 tablespoons plus 1/2 teaspoon olive oil

1/4 cup parmigiano reggiano cheese, grated

optional, 1-2 ounces of fresh oregano whole leaves, or sliced

salt and pepper to taste

Start by heating water in a pot per pasta cooking directions.

On medium heat in a sauté pan toast the walnuts in 1/2 teaspoon olive oil for five minutes tossing or stirring often. Season with salt and pepper then set aside.

Cook pasta and when pasta is done cooking rinse and drain.

In a large sauté pan add garlic and oil cooking for three minutes over medium heat stirring once or twice.

Add pasta and cook over medium heat for three minutes stirring often.

toss or stir

toss or stir

 

Add arugula and continue cooking for two minutes stirring, or tossing.

Add walnuts, cheese, and oregano if using and cook one more minute stirring, or tossing as you go. Serves four.

Note:Makes a great entrée or side dish. Serve as a side with grilled chicken breast.

Fresh parsley may be used instead of oregano.

A bottle of Pinot Blanc would go great with this dish, or a Verdejo.

 

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2 Responses to What is Fast Enough?

  • Sounds delicious. Are you using gluten free pasta these days? and if so what do you recommend?

    • Kurt Jacobson says:

      I’ve been using Ancient Harvest quinoa pasta mostly. I still eat wheat products but have cut back about 90% form just a couple months ago. This dish would work well with either type of pasta.

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Did you ever come home from work or a busy day and thought you didn’t have time to cook a healthy great tasting meal? Many of us have this problem, but there is a way to conquer that beast. You just need the recipes, basic supplies and support of this blog to get you through it. I have learned over the last twenty years how to create great, healthy meals in very little time. You don’t need to be a chef to make this work for you. I have done the hard work of developing a plan for you.
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