Garlic spelt spaghetti with roasted tomatoes
This garlic spelt spaghetti is a simple dish, but as it goes with simplicity it can sometimes be really good, made quickly and vegetarian too.
For weeks I’ve been busy with moving the content from my old blog(s) to here and well, you than get into the situation where you find things you don’t necessarily want to hear. It seems that losing weight is a recurring theme. Over the course of the last 7 years I’ve followed all sorts of programs. Once it might be the 12wbt program (12 week body transformation), the other time I am all into spinning, then it is a month of paleo and the list goes on.
Can you guess where this is going already? Indeed it is that time again… How do other people do it?? I see all these skinny foodbloggers (yes they do exist!) who bake beautiful cakes and other delicious sweets. And ok, a lot of them are 30 years younger maybe, so that’ll help somewhat for sure.
And I can really hate myself, Really hate myself. Because we were doing so well! I lost fifteen kilo and before I know it it’s back on. Well not all of it, thank god, but still too much. Way too much.
And I know I do it to myself, right. So it’s not as if I can claim it is anyone elses fault, but the problem is that I like everything and eat everything too. So I háve to back (and taste) and I would really like to eat everything, but not gain weight.
Do you think that can be arranged maybe? 🙂
So… here we are again. Ten kilo heavier than I want to be and something needs to be done about it. I do not want to end up in a program like Obese or something along those lines. No thank you very much. But I also said it before; I don’t believe in all those fad diets out there. I know exactly where I go wrong. I just need to learn to eat in moderation and not succumb to snacks and too much of everything. Just a small piece of cake and not three slices. A few cashewnuts with a glass of wine and not a bag of cashewnuts and a whole bottle. O and the worst one is when we have one of those nights; no cooking but just lounging with wine, bread and cheese… And even that I believe is ok once in a while but just not every week.
Tasting is ok. Eating it all is not. Would that be a good rule you think?
And I should move my lazy butt more. More action, less sitting. Less snacking, more regular meals.
And so for a change (haha) you’ll be seeing more healthy stuff here. A good salad or like this delicious spelt spaghetti with roasted tomatoes and feta. I’m not sure if it is all that skinny, but like I said; it’s not about counting caloriers but about eating healthy, regularly and eating good food.
And so we have this delicious pasta. The roasting of the tomatoes takes a bit of time but will do so much for the flavor that I wouldn’t skip it really. I used a garlic spelt spaghetti that I had bought ages ago. In fact this whole meal was made with leftovers; I had tomatoes in the fridge, feta and pesto leftovers from a shoot last week, that spelt spaghetti from long gone and some parmesan. So I cleaned the fridge in the meantime too!.
Our evening meal was a bit less successful; chicken courgette burgers with green salad. The salad was delicious but the burgers were too dry. So those need to go into the remake.
But for now there is body work to be done. Wish me luck! I’m gonna need and I’m sure you’ll find regular updates here with some moaning and whining… Lol… Cause that’s just me; I like to share my misery.. Haha
Spelt spaghetti with roasted tomatoes and feta
Ingredients
- 100 gr spelt spaghetti
- 2 tbsp of pesto
- 200 gr cherry tomatoes
- 50 gr feta
- salt
- pepper
- parmesan optional
Instructions
- Preheat the oven to 200 C. Cut the cherry tomatoes in half and place in a oventray. Sprinkle with olive oil, pepper and salt and roast in the oven for about 15 minutes
- Cook the pasta according to package instructions, drain and place back in the pan.
- Stir through the pesto.
- Place on a plate and add the roasted tomatoes and crumble some feta on top.
- Grate some extra parmesan over it if you want
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
I’m with you in needing to lose a few pounds. And like you, I know exactly what to do (eat moderately, lighten up on sweets and other white carbs, etc etc). Hard to do, though. And much MUCH easier to do 30 years ago! Back then I could lose 10 pounds in 2 months (or less). Now? It’s much, much harder. I think a lot of our problems go back to the fatfree craze a few decades ago, when people started replacing fat in diets with simple carbs, particularly sugar (because fat carries flavor). Maybe time to add more fat to our diets? Beats me, and nutrition “science” really isn’t much help — not enough studies. Anyway, nothing you haven’t thought of already. Lovely dish! Now if I can resist seconds. 😉
This is absolutely my kind of dish!! Looks fabulous and besides of this, it is easy to prepare and made from healthy delicious ingredients 🙂 Those recipes I just love!