Pasta made with whole grains offers superior nutrition, containing the precious nutrients-protein, fibre, vitamins and minerals–that are concentrated in the outer membrane and germ of the grain.

12 large whole grain pasta shells
2 cloves garlic, minced
1/4 cup (60 ml) shallot or white onion, finely diced
1/4 cup (60 ml) green onion, finely diced
1/2 cup (60 ml) red bell pepper, finely diced
1/2 cup (60 ml) yellow bell pepper, finely diced
1 Tbsp (15 ml) extra-virgin olive oil
1 Tbsp (15 ml) fresh lemon juice
2 Tbsp (30 ml) fresh Italian parsley, chopped
1 1/2 cups (375 ml) cottage cheese
Vegetable salt, such as Herbamare, to taste

Cook pasta shells in a pot of boiling salted water until al dente. Drain and set aside.

In a pan, sauté garlic, onions and peppers in oil until soft. Place sautéed vegetables in a bowl then add lemon juice and parsley; mix well. Add cottage cheese and season to taste; mix again. Fill the pasta shells with the cottage cheese-vegetable mixture.

Serve with simple mixed greens and sprouts. Sprouts benefit assimilation of nutrients because their fats, proteins and starches have been broken down into easily digestible forms. Adding parsley also helps to improve the digestion of fats in most meals.

Source: alive #231, January 2002