It’s only a few hours into 2017 and I’ve already gotten at least 14 emails telling me how to lose weight. How is it that when the clock turns to the new year, the spam goes directly from my roof and/or my credit rating and heads right for my thighs?
I shouldn’t be that surprised, I guess, since eating more healthy and/or losing weight is at the top of most people’s January to do list. I’m not exception.
But I’ll be damned if I’m going to juice my way through the month. Instead, I”m going to keep doing what I do, just minus a few things. And by a few things I mostly mean wine and bourbon.
In the food department what I usually do is cut back on quantity but not quality. There will be no sad grilled skinless chicken breasts in my future. Instead I tweak recipes and portion size to err on the side of health.
This pasta dish, which I made for lunch on the 1st is a perfect example. It’s still pasta, and it’s still cheesy, but I’ve added cabbage to take the place of some of the pasta. Also I’m using a whole grain pasta for good measure.
I actually make versions of this pasta all year round, using different vegetables and various cheeses. It’s a great way to use up leftovers (which I was definitely doing yesterday), especially bits of cheese. Although I used cabbage and gorgonzola, I’ve made it in the past with cavolo nero or radicchio. And if you don’t like blue cheese, taleggio works wonderfully.
The trick to the recipe, and what makes it somewhat healthy, is to cut back on the quantity of pasta per serving. While 100 grams is normal, I use only 70. The cabbage bulks things up, and the cheese, of which there is quite enough, is satisfying and fills you up so you’re not hungry later.
Happy New Year!!
(that was better than another diet pill and/or roofing email in your inbox, right?)
- 140 grams pasta
- 1 medium leek, sliced thinly
- ¼ head of cabbage, cut into thin ribbons
- 80 grams gorgonzola, but in small cubes
- ⅓ cup grated parmigiano reggiano
- ½ tsp salt
- freshly ground black pepper
- Heat the olive oil in a saute pan large enough to hold all the cooked pasta. Add the leeks and salt and cook over medium heat until wilted.
- Add the cabbage, with 1 cup water, and let cook until very tender.
- Bring a large pot of salted water to boil. Add Pasta and cook until al dente. Drain the pasta, retaining 1 cup pasta cooking water.
- Add the drained pasta to the cabbage, turning the heat to medium low. Stir well to mix, and add the parmigiano and half the water, stirring to combine.
- Add the gorgonzola, a bit at time, stirring it well. Add the rest of the water, stirring so that the cheese melts and the water evaporates. When the cheese is melted, it is ready. Taste and adjust for seasoning. Serve topped with more black pepper.