Traditionally, when we think of pasta we imagine creamy, carb-filled bowls of bliss that in many instances contain almost our entire days allowance for fat and calories!

Well, I am here to tell you that pasta doesn’t have to be unhealthy. By using fresh ingredients and making a few simple modifications, you don’t have to deprive yourself of delicious pasta. The following two recipes both call for fresh basil, possibly the greatest herb in the world, and take under 15 minutes to prepare!

Tomato, Basil Spaghetti

• 1 pound of multi-grain spaghetti
• 1 pint of fresh cherry tomatoes, halved (yellow and red)
• 4 cloves of garlic, pressed
• 1/2 cup of extra-virgin olive oil
• generous handful of fresh basil
• 1 cup of grated Parmesan cheese
• freshly ground rock salt and pepper

Preparation: Cook pasta according to package instructions until al dente. Meanwhile, in a large pan lightly cook the garlic in the olive oil for under a minute. Be careful not to over cook the garlic, it should not be brown. Add the rest of the ingredients to the pan, except the parmesan. Drain the pasta and add the warm noodles to the pan. Toss well. Sprinkle on the Parmesan and add more basil. Serve immediately.

Salmon Farfalle

• 1 pound ripe, fresh tomatoes, finely chopped
• 1 plump garlic clove, pressed
• salt and freshly ground pepper to taste
• 1 tablespoon balsamic vinegar
• generous handful of chopped fresh basil
• 2 tablespoons extra virgin olive oil
• 1 (15-ounce) can chickpeas, drained and rinsed
• 3/4 pound whole wheat farfalle
• 2 grilled salmon fillets
• 1/2 cup crumbled feta or freshly grated Parmesan

Preparation:

Combine the tomatoes, garlic, salt, pepper, balsamic vinegar, basil, and olive oil and chick peas in a wide bowl. Allow to marinate for 15 minutes. Meanwhile, bring a large pot of water to a boil. Add the pasta. Cook al dente. Drain, toss the farfalle with the other ingredients in the bowl. Flake the salmon with fingers and add to the pasta. Sprinkle on the cheese, and serve.