Wednesday, April 13, 2011

Day 129: Orichette with Spinach

I could eat pasta EVERYDAY - can you tell?
Tonight, I chopped an onion and a couple of cloves of garlic and cooked them in about a tablespoon of olive oil until they were soft, then added 6-8 cups of fresh baby spinach and cooked that down

 I cooked up half a box or so of whole wheat orichette pasta

 Chopped a handful of Calamata olives, a handful of sun dried tomatoes (soaked in hot water first for about 5 minutes), crumbled about 4 oz of fat free Feta cheese
 Then, I mixed everything together, and served it with a little extra fresh-grated Parmesan cheese

I made a salad of chick peas, carrotts, green pepper and scallions (because that is what was in the refrigerator) and tossed that with Newman's Own Light Balsamic Vinegrette

Yum, Yum, Yum

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