Tuesday, May 12, 2009

I am a meat-a-vor honey!

My husband, if you haven't gathered from previous posts, is a carnivore. He LOVES steak. It is a very close race to first place with his other love, bacon. Anything that doesn't contain one of those two ingredients takes some nudging to get him to try it.

Tonight we had penne with spinach, roasted red peppers, and navy beans. Does that sound like steak? Bacon? Nope. So, it will take a few more tries before he willingly accepts this one pot dish as "supper." I am more than willing to keep trying this one on him until he gives in though ;)

Super simple, one pot, really quick. It's a winner in my book!

Here's to you and your culinary adventures, friend. Cheers!

Garden Penne
Serves 4

1 3/4 cup uncooked multigrain penne
1 TBS olive oil
1 3/4 cup diced fresh tomatoes
2 cloves garlic, minced
3 cups baby spinach
3/4 cup chopped, bottled, roasted red peppers
1/2 can navy beans, rinsed and drained
1/4 cup torn basil leaves
2 tsp balsamic vinegar
1/2 tsp salt
1 oz fresh grated parmesan

Cook pasta according to package, omitting salt and fat.

Heat oil in a large nonstick skillet. Add tomatoes. Cook 2 minutes. Add garlic. Cook 1 min.

Add spinach, peppers, and beans. Cook 3 minutes until spinach wilts slightly.

Stir in pasta, basil, salt, and vinegar. Cook 2 minutes until heated through.

Sprinkle with cheese.

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