Rustic Pasta - Recipe #4

Before I dive into this next recipe I would like to answer Lindsey's question about how to get ones calcium intake if you decide to go without milk or even dairy all together. Here is a list of food that provide calcium compared with milk.

Calcium Milligrams (per 100-gram serving)

• Butter --- 20
• Whole Milk --- 118
• Chickpeas --- 150
• Collard Greens --- 203
• Parsley --- 203
• Soybeans --- 226
• Almonds --- 234
• Sesame Seeds --- 1160
• Hijiki Sea Vegetable --- 1400

As you can see from this list, there are other choices that are far better for you as far as calcium intake is concerned. James and I personally love to eat almonds and soybeans aka edamame. We are always stocked with a few frozen bags of this delicious soybean. Some even come in microwavable pouches. I personally like to boil water with a pinch of salt and a little olive oil (for flavor), throw the beans in and let them boil in the water for 10 minutes. Just be sure not to eat the shells! It also makes a great snack. Especially, if you're having a salty craving and want unhealthy chips. This always does it for me. *Edit* James and I definitely eat soybeans in moderation. Usually only a serving every 3 or 4 days. Check the comments for details on the Great Soy Debate. :-) *

Moving on to the recipe portion of this post. The following recipe is NOT my own but from the book, The Kind Diet. Try it out and let me know how it turns out for you. I haven't tried this exact recipe, but have done a variation of it. This one looks like it would taste better. I'll be trying it out here in the next couple of days.

                                                Rustic Pasta                                          

Items you will need:

1/4 pound pasta, long or short shape, as you prefer

2 tablespoons olive oil

2 large onions, thinly sliced

2 garlic cloves, finely chopped or thinly sliced (if you have mince garlic -1-2 teaspoons should do

2 celery stalks, diced or thinly sliced on a diagonal

1/4 cup shoyu (also known as soy sauce -the healthy version)

1/2 teaspoon fine sea salt (or regular table salt if you don't have this)

1/2 teaspoon garlic powder

1 head green cabbage, thinly sliced

5-6 tablespoons marinara sauce

Directions:

1. Bring a large pot of water to boil for the pasta. Salt the water (I personally love to add a tablespoon of olive oil to every pot of water I boil for pasta) add the pasta; cook just until al dente. Drain the pasta well.

2. Meanwhile, heat the oil in a large skillet over high heat. Add the onions and cook for 7 minutes until softened, then add the garlic and saute for 3 minutes longer, until the onions are transparent and turning golden.

3. Add the celery to the skillet and saute for 3 or 4 minutes. Stir in the shoyu, salt, and garlic powder, then add the cabbage; saute for 4 minutes. Reduce the heat to a simmer and cook for 5 minutes longer.

4. Add the pasta to the skillet with the sauce and toss together. Cook over medium-high heat for a minute or two and serve.

You can also serve this with meat-balls (tofu or real) if you choose. A yummy fresh salad (avoid Iceberg lettuce - it doesn't really have very many nutrients compared to other greens out there - I personally love spinach leaves) and garlic bread. Don't have any garlic bread on hand? Try Pan frying some pieces of bread in sesame or other oil for a couple of minutes on each side. Cut a garlic clove in half and rub onto the fried bread slices.

This is making me hungry! I hope you enjoy it!