We love Aldi’s brown rice & quinoa pasta. This pasta is a THM E meal, which means it is a healthy carbs and low fat meal. We like to weigh the pasta to ensure that we get the right amounts cooked for each of us. Measuring by cup doesn’t usually yield the correct amount of food.
So, bring the measured amount of pasta to boil. Be sure to check the serving size because it can vary per type of pasta.
Meanwhile saute your chosen vegetables. Seriously, pick whatever veggies you like. It is best to stick with non-starchy veggies since you’re having the carby pasta. Only spray your pan with a light coating of oil of your choosing (we either us olive or coconut spray). Then if your veggies need a bit more moisture, add a bit of water to the pan to help keep them from sticking.
This time we chose onions, mushrooms, tomatoes, and zucchini.
Tiffany has discovered that although she does not like raw tomatoes, she does like them cooked.
We added some minced garlic and stirred it in.
I just used the jarred variety this time. You don’t have to add garlic if you don’t prefer it.
When the pasta is cooked, drain it and then add it to the cooked veggies.
We had some chicken breast that we’d cooked up a few days prior in the crock pot. This is what we used but you could use any low fat meat. Canned chicken breast or canned tuna ( or fish from a pouch) would work well too.
This night Tiffany decided to add one wedge of Light Laughing Cow Cheese to add a bit more creaminess, but we’ve done it without it and it is just fine too.
Stir it in and serve. Of course add whatever seasonings you like.
This had me saying “Mmmm” with the first several bites and declaring how much I was enjoying it throughout the meal. The serving size of pasta is quite filling, so we didn’t serve it with anything else but a side salad would be good. Just keep it low fat to stay in E mode.
I hope you like this “recipe”. I’ll include what we used below but know that you can use whatever non-starchy veggies you like (and even a bit of the starchy ones, since it is an E).
- Brown Rice & Quinoa Pasta
- Veggies of your choice: onions, mushrooms, tomatoes, zucchini were our picks this time
- You could add some carrot or peas or a bit of corn if you like
- Seasonings of choice: garlic, salt, and pepper were ours
- Optional light laughing cow cheese wedge (1)
- Protein: cooked chicken breast was ours
- Boil measured pasta until done, and drain.
- Spray pan with cooking oil, lightly.
- Saute diced/sliced veggies.
- Add seasonings, drained pasta, and protein.
I hope you enjoy this “recipe;” we sure have.