Pasta-in-a FLASH!

October 18, 2011

Good Afternoon Pumpkins!

...FINALLY, we're going to get talkin' about FOOD again! wink

Last night's dinner was initially going to involve no more than a giant bowl of popcorn-healthy, I know! But something I look forward to having when I'm on my own for dinner, and have Housewives to watch! At least it's a whole grain! yes

These plans changed when I found out that my HoneyBunchesofOats would now be joining his wifey for dinner! heart

Plans changed fast, so I had to cook fast !

We were hungry, so I needed to assess what we had in the kitchen, and come up with a dish that was quick + simple + easy + nutritious, yet delicious! Using these fresh ingredients:

  • Spinach
  • Cherry Tomatoes
  • Basil

I came up with this!

Spinach Tomato Pasta 

Not only was this probably one of the best, most flavorful pastas I've made to date, it took less than 30 minutes (including preparation) to make, and was an easy clean-up!

Here's how it's done, Dolls:

Ingredients:

  • 8 oz. Whole Wheat Spaghetti 
  • 1 Bunch of fresh, organic Spinach
  • 1 Cup Cherry Tomatoes, halved
  • 1 large garlic clove, minced
  • 1/3 Cup White Onion, diced
  • 3-4 T of Olive Oil, divided
  • Salt & Pepper to taste
  • Freshly grated Parmesan Reggiano cheese
  • Fresh chopped Basil to garnish

Directions:

  1. Add 4-5 T of Natural Sea Salt to pasta water. Set aside.
  2. Using Medium-Low flame, begin to heat 2 T olive oil and garlic (use more or less, but make sure to cover entire surface at bottom of pan! I never measure). Heat until garlic is fragrant, about 3-4 minutes.
  3. Add onion to olive oil and garlic. Heat until onion is translucent, about 5-7 minutes.
  4. Begin boiling pasta water.
  5. Add spinach, and sautee until wilted. Add salt & pepper to taste. Turn heat to low-simmer.
  6. Add cherry tomatoes.

  1. Cook pasta al dente, about 7-8 minutes. Drain, and immediately add to sauce pan to be tossed with ingredients.
  2. Toss pasta, and serve immediately. 
  3. Top with cheese & basil!

It's important to keep staple ingredients, both fresh and non-perishable, in your fridge and pantry, so that when you're faced with a last-minute, unplanned dinner, you're ready to rock!

Here are some FRIDGE & PANTRY staples you would find in my kitchen at any given moment:

FRIDGE:

  • Baby Carrots
  • Celery Hearts
  • Spinach and/or Kale
  • Broccoli
  • Bell Peppers
  • Apples & Pears (these are usually in a fruit bowl at room temp).

FREEZER:

  • 1lb Ground Beef, grass-fed, organic
  • 2lbs Chicken Breasts, boneless, skinless, organic free-range
  • Banana Slices (for my AM banana blends!)
  • Shelled Edamame
  • Sprouted Corn Tortillas

PANTRY:

  • Oatmeal
  • Whole Wheat Pasta
  • Soba Noodles
  • Quinoa
  • Popcorn
  • Canned Pumpkin
  • Canned Beans
  • Jarred Tomato Sauce
  • Almond & Peanut Butters
  • Almonds, Walnuts, Chia Seeds, Flaxseeds
  • Variety of oils and vinegars
  • TONS of spices, herbs, and salts!

Don't think you need to stock up on every blessed vegetable there is on a weekly basis-lord knows it will wind up in the trash can! My rule of thumb is to pick 2-3 fresh vegetables, and 1-2 fresh fruits per-week. This ensures that I don't go overboard, and avoids waste! yes

When you're prepared, it's easy as pie, Lovernesses. You just have to PLAN.

...And so I leave you with Pie as my Goodbye... wink

Enjoy your eves! 

Hugs & Kisses,

Mrs. LDC* xo heart