Mr. PT and I got home from the gym tonight famished, so noodles seemed like the perfect meal. However, I was tired of the same old tomato sauce...it just did not sound appealing tonight. So I scrounged whatever vegetables I had left in my crisper and threw together a most excellent dish, if I do say so myself!
My mother taught me the secret of a good roux. When made correctly, a roux can be perfectly paired with whole wheat spaghetti.
Start with olive oil or butter warmed in a large skillet. Soften your favorite vegetables or meats. Tonight, I sauteed sliced mushrooms, chopped red onions, and thinly sliced red peppers. I seasoned these with a touch of salt and pepper. To make the roux, I combined about 1/2 cup of chicken broth, (you can use vegetable broth), 3-4 tablespoons of lemon juice, and about 2 tablespoons of white flour. I stirred this on medium heat until it was thick, adding my seasonings (garlic, basil, parsley).
Mr. PT was in charge of the pasta! While I was thickening up my roux, he boiled 1/2 box of whole wheat spaghetti. When that reached al dente, I threw it in the pan with my soupy sauce and let the flavors soak for about 5 minutes.
After a long day of work and a tough cycling class, this tasted delicious sprinkled with some mozzarella cheese.
Give yourself a break from Ragu...try a roux!
Combine with a quickie strength workout. 100 bicep curls, 100 shoulder lifts, 100 tricep curls. Use heavier weights than normal since you're making it quick!
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