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Simple Sunday: Noodle Dilemma

Is it just us, but are we the only ones who no matter what we do, we can never seem to cook the right amount of pasta? It’s not the short noodles (go ahead, have your laugh) that are the problem- you know, the penne, rigatoni, farfalle- they’re easy because all you have to do is measure the amount you want.  But stuff like spaghetti, fettuccine, vermicelli- they don’t make measuring cups for those!

Inevitably we always end up cooking more than we need, and are left with an awkward amount left over that’s not quite enough for a serving- so what are we to do?  Save it, cook more and have pasta again the next night?  While that seems logical, what would most likely end up happening is we’d end up cooking too much again, and then we’d just have to eat pasta every night for the rest of our lives! Ok, that may be a little melodramatic, but you get the idea.

But necessity is the mother invention, and we have come up with a solution to our pasta dilemma!


You know those crispy noodles that you always get when you get a salad at Wendy’s?  Well these are kind of like them, only healthier!


And, if you don’t count salt and pepper (because they don’t really count, do they?) than these only have two ingredients!  Gotta love that, right?


So what do you do with this bowl of crispy, crunchy noodles? Well, as we mentioned already, they make fantastic salad-toppers!


But that’s not all they’re good for!  In fact, you might just find yourself reaching for these when you’ve got the munchies- they’re surprisingly addictive!  And they keep well, too- we’ve had ours in the pantry for about a week and-a-half now and they’re just as crispy as if they were fresh out of the oven!

Hey, you never know- you might end up liking these so much that you cook extra pasta on purpose! 😉

Noodle Crisps


Prep: 5 min
Cook: 10-20 min


Leftover [whole wheat] pasta noodles (however much you have)
Olive Oil- 1 tsp for every 1/2 cup of noodles
Salt- 1/8 tsp for every 1/2 cup of noodles
pepper- to taste


Pre-heat the oven to 350F.

Toss the cooked and chilled pasta noodles in olive oil, salt and pepper.  Spread out on a baking sheet lined with parchment paper.  Bake for 10 minutes or until crispy (some of them may be quite dark).  If they are not crispy enough, continue baking them for 5 minutes at a time or until they are done.

Eat as a snack, use as a crunchy salad-topper, or come up with your own fun uses for them!


What do you do when you have leftover pasta noodles?


And so it begins…


This blog is about to experience a not-so-hostile takeover.  If you know what is good for you, you will run out to the grocery store and stock up on three items: pumpkin, pumpkin, and more pumpkin!

That’s right, folks, it’s that time of year again!  We have now embraced the arrival of Fall, and therefore the consumption of all things pumpkin.

We bought a can of pumpkin puree on Tuesday afternoon, and finished it off yesterday evening.  Yes, we may have a slight obsession.

But hey, we’ve got to keep our summer glow somehow, so why not just eat enough orange food pumpkin until our skin turns orange?

Just kidding. 😉

But in all seriousness, we really love pumpkin, and we actually have a list of pumpkin recipes that we’re planning on making.  So if you’re not a big fan of pumpkin, we apologize in advance.

To kick off our pumpkin craze, we bring you pumpkin linguini!

This was quit possibly some of the creamiest, most rich-tasting pasta dishes we have ever had!  Normally creamy and rich are not the first two words that come to mind when you think of a healthy pasta dish, but we assure you that this recipe is just as healthy as it is delicious!

Because we’re going to be bombarding you with pumpkin recipes over the next little while, we think it makes sense to provide you with some nutrition facts, so you have even more of an excuse to go through an entire can in 1 day…

In one cup of pumpkin, you get 80 calories and 1 gram of fat.  20 g of carbohydrate and 7 g of fiber. It also provides 760 percent of the daily value of vitamin A, 17 percent of vitamin C, 6 percent of calcium and 19 percent of iron

Pumpkin also contains both carbohydrates and fibre, which helps keep your blood sugar stable. (source)

Aannd its creamy and delicious and so versatile that you can literally put it in anything and it’ll taste good!  Well, in our opinions, anyways!

So really, there isn’t any reason you shouldn’t try this pasta dish. What better way to take charge of your health than with a delightfully creamy pasta dish? And while you’re at it, why not make pumpkin pancakes for breakfast, drink pumpkin spice teas and lates, and have some pumpkin cheesecake for dessert? That’s right, we’ve done all of these things. Recipes to come! 🙂

Pumpkin Linguini

Total time: 20min
Serves: 2-3


1/2 of a 375g package of whole wheat linguini (we use Healthy Harvest)
1 c. canned pumpkin
1 c. milk
1 tbsp nutritional yeast
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cinnamon
1/4 tsp nutmeg
salt and pepper, to taste

Optional add-ins:

Mixed veggies
Hot sauce
Feta cheese


Cook pasta according to package directions.

In the meantime, add pumpkin, milk, nutritional yeast and spices to pot and heat it over medium-high heat, stirring frequently so the milk does not scald. Once heated through, stir into pasta and add any desired mix-ins.


What is your favourite fall food? Do you like pumpkin?