Ok so it’s no secret that I love carbs.  And it’s certainly no secret that I love eating healthy.  Especially when it’s delicious!  With that said, you are going to thank me for this post.
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When the editors of Health Magazine contacted me about their new book The CarbLovers Diet Cookbook, I knew I would love everything about it!  Recently featured on Good Morning America, this amazing cookbook has everything from healthy breakfasts to guilt-free desserts, not to mention featured recipes from celebrity chefs such as Guy Fieri, Wolfgang Puck and Cat Cora, just to name a few.
The great thing about this book is that it has over 150 delicious diet-friendly recipes, sharing the nutritional content for each and every one and the drool-worthy pictures ALONE should make you excited to get in your kitchen and cook!
It also contains party and holiday menus {yay!} and a Grab and Go index packed full of every healthy brand you can think of for quick meals that won’t kill your diet.  This is a perfect way to throw together easy healthy lunches during your hectic work week!  Oh and if you are mathematically challenged like moi, it also shares all the metric equivalents to make your life in the kitchen that much easier.
Amazing.
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And if this cookbook couldn’t get any better, it also shares a new RD-approved diet plan that can help you carb-lovers lose up to six pounds in just seven days!
Helloooo, sign me up!
I’m not even kidding, once I received the book in the mail, I opened it and immediately started bookmarking recipes.  However this one in particular I didn’t even bother to bookmark….nope I saw it and ran right out the door to the store to buy all the ingredients!  This Spinach and Tomato Pasta is simple, healthy and was oh so delicious!
Pasta is one of my biggest weaknesses so I figured, if I’m going to indulge, why not use whole wheat pasta and fortify the dish with some baby spinach.  The coloring looks amazing and it is sure to impress anyone you cook for!
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Spinach-Tomato Pasta
 
Recipe adapted from The CarbLovers Diet Cookbook
Serves: 5 servings
Ingredients
  • ¾ lb. whole wheat pasta shells
  • 1 Tbsp light butter
  • 1 shallot, thinly sliced
  • ¼ tsp. crushed red pepper
  • 1 (5 oz) package baby spinach
  • ½ cup low-sodium chicken broth
  • ¼ cup half-and-half
  • 1 oz. grated Parmesan cheese, divided
  • ½ tsp. ground pepper
  • 1 (8 oz) container grape tomatoes, halved lengthwise
  • 1 Tbsp chopped flat-leaf parsley
Instructions
  1. Cook pasta according to package directions.
  2. Meanwhile, heat butter in a large skillet over medium-high heat. Add your sliced shallot and crushed red pepper; reduce heat to medium-low, and cook for about 1 to 2 minutes or until translucent.
  3. Add spinach and broth; cover and cook for 1 minute. Add half-and-half, ¾ of the Parmesan cheese and the black pepper. Stir to combine; cook for 3 minutes and remove from heat.
  4. Add tomatoes and the cooked pasta; toss. Garnish with parsley and remaining cheese. Serve and enjoy!
Nutritional Information
Serving Size: 1½ cups • Calories: 321 • Fat: 6.2 g • Carbs: 57.6 g • Fiber: 7.2 g • Protein: 13.6 g • WW Points+: 9 pts
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Enjoy friends!
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