Some recipes are so simple, you have to ask, "why didn't I think of that?" The Rustic Pasta from Alicia Silverstone's The Kind Diet is one of those:
Admittedly, it isn't the most attractive dish, but I wish photos could convey flavor because this dish is packed with savory taste. Whole wheat spaghetti noodles are tossed with sauteed cabbage, onions, and celery seasoned with shoyu (I used soy sauce because I'm not fancy enough to buy shoyu) and a bit of marinara sauce. Though the recipe didn't call for it, I threw in some beefy-flavored textured vegetable protein (one of the basic faux meat recipes in my cookbook).
One thing I love about this recipe is its un-sauciness (yes, I made that word up). Though I love a good marinara, I've always preferred to have more noodles on my plate than sauce. When I was a little bitty kid, I ate my noodles sauce-less and simply covered in butter (a creation I dubbed "butter 'sketti"). Anyway, the recipe calls for six tablespoons of sauce. I actually upped it to a half-cup, and that was still a scant amount compared to the volume of noodles. I used the generic Whole Foods brand mushroom marinara, by the way.