I forgot my cellphone (again) but I did take pictures, so I'll post them tomorrow. I don't know what it is, but I absolutely hate using recipes that don't include a picture of what the dish looks like. Maybe I'm just more of a visual person than a lot of cooks. Who knows.
Anyway. Bryan's dinner was so delicious that I had to have a few bites. But I made up for it by not having my veggies and rice and also not having two glasses of wine. I had one. I planned for three in my calories. That might sound like a lot. Until you taste the wine I currently have in my "cellar" (read: counter top.) It's amazing. I have nothing even remotely near the "just decent" line. So I anticipated my wanting a little more... and then a little more... and then...
You get it. Funny thing is, like I mentioned yesterday, alcohol hasn't been all that appealing to me lately. Not even my lovely wine. Which works for me- I save money and calories. And don't have to be concerned about when I may have crossed that vague line into what I like to call "lush-land."
So here's the recipe- it will make two servings. So a dinner for two or a dinner and a lunch, etc. Or double it for a family, halve it for a single serving.
Two cups whole wheat (or whole grain) Rotini
Half package of lean bacon or pancetta (about 6 pieces.)
Two cloves of garlic, minced (or more, if, like me, you can't get enough of the stuff.)
One 1/2-inch thick slice of red onion, cut into four quarters
Two un-packed cups spinach
1/8 cup extra virgin olive oil
5 sprigs fresh Thyme
2 sprigs fresh Rosemary
1/4 cup grated or shaved Parmesan
Coarse sea salt and cracked pepper to taste
Sun dried tomatoes and/or roasted red bell peppers (optional, but lovely.)
While completing other steps, boil water for pasta and add pasta when boiling- when pasta is finished, strain and set aside.
Cook the bacon or Pancetta until just crispy. Set aside on paper towels and periodically pat any grease off. Let cool.
Drain excess grease from pan, leaving only a film. Put heat at medium and return pan to stove. Add red onion. After one minute, add garlic, stirring frequently. After another minute, add leaves from thyme and rosemary. Return bacon to the pan. Add spinach. If using sun dried tomatoes or roasted peppers, add now.
When spinach is wilted, turn off heat. Add mixture to pasta. Add olive oil to pasta. Add salt and pepper to taste. Mix until olive oil thinly coats all pasta and mixture is evenly dispersed. Serve. Garnish each serving with the Parmesan and a sprig of herbs.
Each serving has approximately: 443 calories, 22 grams of fat (80% from the olive oil, which is a "good" fat), 20 grams of protein and 42 grams of carbs. It's also full of vitamins and iron and contains a full serving of veggies and 2 of whole grains.
Love and yummy!
Anyway. Bryan's dinner was so delicious that I had to have a few bites. But I made up for it by not having my veggies and rice and also not having two glasses of wine. I had one. I planned for three in my calories. That might sound like a lot. Until you taste the wine I currently have in my "cellar" (read: counter top.) It's amazing. I have nothing even remotely near the "just decent" line. So I anticipated my wanting a little more... and then a little more... and then...
You get it. Funny thing is, like I mentioned yesterday, alcohol hasn't been all that appealing to me lately. Not even my lovely wine. Which works for me- I save money and calories. And don't have to be concerned about when I may have crossed that vague line into what I like to call "lush-land."
So here's the recipe- it will make two servings. So a dinner for two or a dinner and a lunch, etc. Or double it for a family, halve it for a single serving.
Two cups whole wheat (or whole grain) Rotini
Half package of lean bacon or pancetta (about 6 pieces.)
Two cloves of garlic, minced (or more, if, like me, you can't get enough of the stuff.)
One 1/2-inch thick slice of red onion, cut into four quarters
Two un-packed cups spinach
1/8 cup extra virgin olive oil
5 sprigs fresh Thyme
2 sprigs fresh Rosemary
1/4 cup grated or shaved Parmesan
Coarse sea salt and cracked pepper to taste
Sun dried tomatoes and/or roasted red bell peppers (optional, but lovely.)
While completing other steps, boil water for pasta and add pasta when boiling- when pasta is finished, strain and set aside.
Cook the bacon or Pancetta until just crispy. Set aside on paper towels and periodically pat any grease off. Let cool.
Drain excess grease from pan, leaving only a film. Put heat at medium and return pan to stove. Add red onion. After one minute, add garlic, stirring frequently. After another minute, add leaves from thyme and rosemary. Return bacon to the pan. Add spinach. If using sun dried tomatoes or roasted peppers, add now.
When spinach is wilted, turn off heat. Add mixture to pasta. Add olive oil to pasta. Add salt and pepper to taste. Mix until olive oil thinly coats all pasta and mixture is evenly dispersed. Serve. Garnish each serving with the Parmesan and a sprig of herbs.
Each serving has approximately: 443 calories, 22 grams of fat (80% from the olive oil, which is a "good" fat), 20 grams of protein and 42 grams of carbs. It's also full of vitamins and iron and contains a full serving of veggies and 2 of whole grains.
Love and yummy!
Well it sounds lie you've got a handle on the wagon. Now you just need to hoist yourself up and enjoy the ride :^)
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