Although I find Culinate to be a bit elitist at times, I do enjoy many of the articles. The best one I ever read was called The Pasta Myth . The article first reminds us that pasta is not a high GI food. (I never believed it was. Pasta always fills me up quite well for hours.) It is also not nutritionally empty.
This is what the article had to say on the so-called poor nutritional quality of pasta:
A cup of cooked pasta — which contains only around 200 calories — provides your body with the same amount of dietary fiber as a slice of whole-grain bread, as well as more than 15 different health-promoting vitamins and minerals, including calcium, iron, potassium, thiamin, and niacin. Durum wheat is also one of the most protein-rich of all grains, and a cup of cooked pasta contains more than 8 grams of protein.
And to think they're talking about white pasta.
So I will continue to eat the stuff guilt-free and stick my tongue out at all of the naysayers who insist I'm eating myself to an early grave. You can comment till you're blue in the face on this post and I still won't believe you. My ancenstors have been eating the stuff for years and we all survive well into old age.
So on to the cooking part...
Look what I got at Penning's Farm Market this weekend.
Aren't those juliet tomatoes pretty? I bought some of the yellow ones too for a little contrast.
Pennings claims it carried "The Best Mozzarella in the Country". This claim is also made by Auntie El's in Tuxedo, so I take it all with a grain of salt, but I have to say the stuff is pretty good.
No recipe is needed here. I just sauteed some garlic in olive oil and tossed in the halved juliets and the quartered yellow tomatoes. In went some basil leaves (the part of the dish I grew myself) and that lovely mozzarella. I tossed it with spaghetti and added in plenty of freshly-grated parmesan (my local A&P doesn't have any imported parmiggiano-reggiano, but I'm cool with that for this dish), and some freshly-ground black pepper.
Okay. I admit I used whole-wheat pasta, which I normally shun, but I was thinking I needed some extra fiber this week.