You might not believe it is possible to lose weight while on a diet plan which includes pasta provencal but it is achievable. It is fundamental to not eat pasta provencal or other high calorie pasta every day but in moderation.

For example, I allow myself moderately high calorie food once per week. I eat a calorie controlled diet for 6 days of the week, say 1400 to 2000 calories a day, and then one day, I eat anything – within reason of course.

I have been eating like this for the last 2 weeks and it has aided me to lose 5 kilos. I have not changed my exercise plan or taken any pills or diet aids. I have only been conscious of what I eat on most days and then eat whatever I like one day a week.

I also believe it helps to have some support when dieting and for that I signed up with the Biggest Loser club. They have lots of tools to enable you to monitor your progress and reach your goals.

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On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat italian food. I never imagined|thought|believed I could lose 5 kilos while eating italian meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some italian food, I suggest|advise|propose you make pasta provencal which is one of my favourite|most admired|most adored|best loved italian recipes.

Pasta Provencal

4 tablespoons extra-virgin olive oil
1 medium onion, minced
2 plump fresh garlic cloves, peeled and minced
1/2 teaspoon crushed hot red pepper flakes
1 bay leaf parsley, snipped
Pinch of salt
1 fennel bulb, trimmed and cut into matchstick pieces
1 (28 ounce) can crushed tomatoes in pur?e
Zest of 1 orange, cut into matchsticks
1 pound dried tubular pasta, such as penne
1/4 cup fresh flat-leaf parsley, snipped
    with scissors or coarsely chopped

In an unheated skillet that will be large enough to hold the pasta, combine the oil, onion, garlic, red pepper, bay leaf and salt, and toss to coat with the oil. Place over moderate heat, cooking just until the garlic turns golden but not brown, 2 to 3 minutes. Add the fennel, stirring to combine. Cover and sweat over moderate heat for 10 minutes, stirring every few minutes.

Add the tomatoes and orange zest. Stir to blend and simmer, uncovered, until the sauce begins to thicken, about 15 minutes. Taste for seasoning. Remove and discard the bay leaf.

Cook the pasta according to package directions until tender but still firm to the bite. Drain and add to the skillet with the fennel sauce and toss to coat. Cover, turn the heat to low and let rest 1 to 2 minutes. Stir, taste for seasoning and add the parsley. Transfer to warmed shallow soup bowls and serve immediately.

Makes 4 to 6 servings.

You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.