• July 22, 2014

Comfort in a bowl

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Posted: Sunday, September 9, 2012 4:30 am

I’ve always been a stress eater. Like many people I know, it’s comforting to reach for foods that make me feel better after a rough day at work.

But I’m learning not to give into the cravings, as I maintain a healthier diet and continue to lose weight. In the past couple of years, I’ve cut back on a lot of my comfort foods because most of them were not good for my waistline — and overeating doesn’t really do anything to solve the issues stressing me out, either.

But pasta is one comfort food I refuse to give up. Instead, I’ve modified what kinds I eat, opting for lighter sauces and less cheese, and going for smaller portions fewer times a month.

Finding a balance hasn’t been easy, but now it’s comforting to know I can enjoy a bowl of pasta once or twice a month without adding to my waistline. It’s a less stressful way to eat and live my life.

Six-herb linguine

Ingredients

Salt and pepper

2 teaspoons extra virgin olive oil

2 medium shallots, finely chopped (can use onions)

2 cloves garlic, finely chopped

8 fresh sage leaves, finely chopped

1 tablespoon fresh oregano leaves, finely chopped

1 teaspoon fresh rosemary, finely chopped

½ cup lower-sodium chicken broth

½ cup dry white wine

12 ounces linguine

½ cup fresh basil leaves

¼ cup loosely packed fresh flat-leaf parsley leaves, plus sprigs for garnish

¼ cup snipped fresh chives

2 ounces Parmesan cheese, freshly grated (about ½ cup)

Directions

Heat covered 6-quart pot of water to boiling on high. Add 1 teaspoon salt.

Meanwhile, in 10-inch skillet, heat oil on medium. Add shallots; cook 2 minutes, stirring frequently. Add garlic, sage, oregano, rosemary and ¼ teaspoon each salt and freshly ground black pepper. Cook 1 minute, stirring. Add broth and wine. Heat to boiling on high. Reduce heat to medium; cook 5 minutes or until reduced by half, stirring. Remove from heat.

While sauce cooks, add pasta to boiling water; cook as label directs. Finely chop basil and parsley; set aside. Reserve ¼ cup pasta cooking water. Drain pasta and return to saucepot. Stir in wine mixture along with chives, basil, parsley and reserved pasta water. Toss until well combined.

Divide pasta among serving plates; top with Parmesan. Garnish with parsley sprigs (if desired).

Serves: 4

Nutrition per serving: 145 calories, 8g fat (3g saturated fat), 13mg cholesterol, 68g carbohyrdates, 3g fiber, 18g protein

— Good Housekeeping

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