Let's face it, carbs get a bad rep in the world of healthy eating and "dieting" (have I mentioned, I am not a fan of that word- DIET? Diets don't last, but a healthy lifestyle does). But the truth is, our bodies NEED (yes, need!) carbs for ENERGY- Carbs are the body's main source of FUEL. If you are a human who tries to avoid carbs like the plague, and find that you are left feeling sluggish, tired and lacking energy, this may be the reason why. So stop fearing the CARB and start feeding your body the right kinds of healthy carbs- This includes brown rice and quinoa pastas. Check out the recipe below to make this scrumptious carb-filled, healthy meal pictured above. It's the perfect weekend dinner!
What you will need:
- Quinoa or brown rice pasta- Spaghetti or linguine noodles
- Fresh asparagus
- Garlic cloves
- 1-2 Roma tomatoes
- Fresh or frozen wild-caught shrimp
- Lemon juice
- Olive oil
- Black pepper and sea salt
- Fresh Basil
- Optional- Red chili flakes and/or parmesan or nutritional yeast flakes (vegan-friendly)
What to do:
Boil water in pan, once it starts to boil, add the pasta and cook for 8-12 minutes. Once ready, strain the water from the pasta and add the pasta to a medium-large sized bowl.
While the water is boiling, mix 3/4 cup olive oil and 2 tbsp lemon juice with fresh, chopped basil to make the sauce. Put off to the side, once the pasta is strained and added to the bowl, add and mix in this sauce.
Also while the water is boiling, put asparagus and garlic cloves on a pan and drizzle with olive oil and sea salt and put in the oven at 350 degrees for 25-30 minutes. Once ready, cut the asparagus and garlic in half (or smaller) and add to the bowl with the cooked pasta.
While the pasta is cooking in the pan, chop tomatoes and put in a stove top pan with olive oil, black pepper, and sea salt. Cook on low until tender, and also add to the cooked pasta bowl when the time comes.
About 5-7 minutes before the pasta should be ready, start cooking the defrosted (if needed) wild-caught shrimp on the stove and mix in olive oil, lemon juice, black pepper, sea salt, and minced garlic. Cook on medium heat for 8-10 minutes.
Once the pasta, sauce and vegetables have been mixed together, dish out on plates and top with the wild-caught shrimp.
Optional- Add red chili flakes and parmesan or nutritional yeast flakes for the vegans.