Whole Wheat Spaghetti with Lemon Zest, Toasted Almonds, and Parsley.

Here's the thing...... I love carbs. A lot.

Here's the problem.... Sometimes I go to the south for 2 weeks over Christmas and eat every fried pickle and pork sandwich I can get my hands on. So, I come home, try to zip up my jeans, and gear up for a brutal 3 week detox on The South Beach Diet while crying myself to sleep with tears of failure because I ordered 3 egg rolls on DAY ONE! Yup. Day one. I can't even go a god damn day.

Here's the solution..... I've said it once and I will say it as many times as it takes to get it into my head- dieting is ridiculous. Everything in moderation is completely ok and there are amazing recipes that let you have your cake and eat it too.... that saying doesn't necessarily work right there, but cake sounds delicious and you get my point.

Say it with me: "Carbs are not the enemy."
There really are endless ways to prepare good for you carbs.... even pasta!

whole wheat pasta with toasted almonds, parsley, and lemon zest. 

Ingredients:

Whole wheat spaghetti... cooked to al dente, of course

Parmesan cheese, shredded

Olive oil

Parsley, chopped

Almonds, toasted

Lemon zest

Lemon Juice

Sea Salt

Freshly cracked black pepper

Method:

As you probably noticed, there are no amounts for any of the ingredients listed. This recipe is completely to your own taste. I like my pasta super lemony, so I add tons of zest and lemon juice. I added about 1/2 cup as toasted almonds, and a good handful of chopped parsley. And of course..... tons of parmesan cheese. Then drizzle with olive oil, sprinkle with sea salt and pepper and just toss everything together and enjoy!

I made this for lunch, so I just had a serving of pasta. This would be great for dinner served with a roasted chicken breast or a nice piece of fish.