|celebrating daddy's birthday this weekend|
All You magazine, May 2011
1 lb whole wheat Penne pasta
2 Tbsp olive oil
1/4 cup seasoned bread crumbs
2 cloves garlic chopped
1 15 oz. can white beans drained and rinsed
10 oz bag baby spinach (5 cups)
1/2 cup low-sodium chicken broth
1. Bring pot of salted water to boil, add pasta and cook until al dente
2. Warm 1 tbsp oil in a small skillet over medium heat and bread crumbs, and 1/4 tsp salt and cook stirring occasionally, until toasted about 5 min. transfer to small bowl.
3. Warm remained 1 tbsp oil in a large skillet over medium high heat. Add garlic and saute until fragrant, about 30 secs. stir in beans, spinach and broth and bring to a boil
Lower heat and simmer until spinach has wilted 2-3 min.
4. Drain pasta, reserving 1/2 cup cooking water. Add pasta to sauce, stirring in reserved pasta cooking water, 1 tbsp at a time, to reach desired consistency. season with salt. divide among 6 bowls and sprinkle each portion with bread crumbs. (I will do this to 4 bowls, and save the extra for lunch for John the next day).
|John's birthday is tomorrow!!!|
This meal will start off my week and also hopefully inspire me to work out each day and get back on track with good eating and daily workouts! Have a blessed Monday!