|Whole wheat spaghetti with roasted red cabbage, raisins, pecans and feta cheese|
8 oz whole wheat spaghetti - has more protein than regular spaghetti
1/2 red cabbage, cored and thinly sliced
1/4 cup raisins
1/4 cup chopped, roasted, salted pecans
4 oz Greek feta cheese
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon dried pepper flakes
- Preheat the oven to 450 F.
- Toss the sliced cabbage with two tablespoons olive oil, salt and dried pepper flakes. Spread them in a single layer on a large baking sheet and bake in the oven in the middle rack for 15 minutes. Then remove and toss the raisins with the cabbage and roast for 7 more minutes till the raisins become plump. Remove from the oven and set aside while the spaghetti is being cooked.
- In the meantime cook the spaghetti according to the directions on the box. When done, drain and toss with the roasted cabbage and raisin mixture. Crumble in the feta and lightly fold it in along with the chopped pecans.
- Remove to a serving dish and serve immediately along with a crisp salad.