As you can see from the last few
posts I'm focusing on good healthy food. Actually I think that lots of people are getting aware of what is filling their plate.
By saying that I don't mean that I don't like a bite of junky food sometimes (come here Mr Krispy Kreme
(s!!!)), but that it's worth considering that healthy food can be good in taste as well as good for your body.
However this movement is not new. But I have some reasons
to make me think that healthy food is back in our plates and that it can be delicious.
For me, the goddess of yummy healthy food is Heidi from 101cookbooks
Not only she's a vegetarian – which I tend to be as well from times to times (actually I haven't eaten meat since Christmas), but she claim herself as a food lover and what she cooks demonstrate it.
What's more to say?
Though I'm not a 100% vegetarian I agree with her when she writes: "For me, being vegetarian is just part of an overall awareness of where my food comes from and how its production affects the world around me".
And actually she is right. We want to know the origin of our food. Truth to be told, I don't understand all the people that can eat meat without knowing its provenance. I couldn't and indeed the last time I had veal for lunch it was at my grand mother's house because I trust her and know she would never buy meat from a supermarket.
Furthermore, I think it's interesting to discover new flavours such as grains, pastas, fruits, beans and spices – which flavours we don't think about when cooking a roast.
So my challenge for this month's IMBB
hosted by Amy
was to make something unexpected with noodles.
As I know that COOK 1.0 is a stock of yummy and original recipes, I decided to go for Heidi's Whole wheat penne with wilted spinach; but leaving out the spinach (when I was food shopping I totally forgot the spinach factor) and replacing the penne by broken whole wheat spaghettis.
So see it couldn't be called anymore like that so I decided it would be Heidi's sunshine pasta.Sunshine Pasta
serves 4This pasta dish is simply delicious. The flavours really work together. It's sweet, it's warm, and it's salty. Very, very, very comforting.
Anyway I can only advise you to buy Heidi's book. I love the pictures (check out her blog and you'll see I'm not lying), the recipes and the great layout.
Prep and set aside:
3 tbsp unsalted butter, cut into small chunks
½ cup plump died apricots (try to find Californian ones if you can – read here
½ cup toasted pine nuts
1 cup shredded parmesan
¾ crumbled feta
Boil 1 lb. whole wheat penne (or broken whole wheat spaghettis as I did) in a large pot of salted water according to the package instructions or until just tender.
Drain and immediately return the pasta to the pot over medium heat.
Stir in the butter and apricots. Cook over medium-high heat for 2 to 3 minutes.
Stir in the pine nuts, parmesan and a couple pinches of salt.
Gently stir in the feta and serve immediately.