Thursday, September 27, 2012

pasta concoction


Last night I was in the mood to cook. I didn’t want a Smartones…which was sort of all we had in the house. My husband works evenings at a hospital and dinner is up to me/only for me these days. My go to meal is pasta because I’m picky when it comes to meat.  I’m not a vegetarian, but I’ve been borderline my whole life.  With pasta you don’t have to worry about gristle, fat, blood, whether it’s been cooked enough (or too much) and cutting it. Sawing a hunk of meat apart kind of grosses me out sometimes…I didn’t cut up my own meat until I got to college (thanks mom) because otherwise I wouldn’t eat it. Off my meat rant, pasta is my favorite. Especially the cheese kind.

I got home from work around 5:40, got some laundry going and straightened up the house, changed into my gym clothes, and did the at home circuit workout from a program I’ve been doing all of September (see previous post September). And sat down for a few minutes to watch E! news.  I found out Rob and Kristen are living together again, that Pamela Anderson got kicked off of DWTS and wondered what I was doing with my life…so I got off my ass and went to the gym to do week 4 day 3 of C25K. I killed it! The past two times I thought it almost killed me…so this was progress. 
By this time It’s 7:45 and I’m starving.  So I swing by Kroger on the way home and got these things:
(Ingredients)
  • Container of Nature Sweet brand sunburst tomatoes (cut in halves)
  • Bag of frozen cheese ravioli (Kroger brand mini round ravioli with cheese)
  • Bag of frozen peppers and onions (Kroger brand recipe beginnings 3 pepper and onion blend)
And I got home and combined them with these things I already had:
  • Frozen cut green beans (1 cup)
  • Garlic (2 cloves, finely chopped—I used a garlic press)
  • Olive oil (1 tbs)
  • Homemade pesto sans the Parmesan cheese (1 tbs)
(let me explain about the pesto—since it was frozen the cheese wasn’t added yet—and so I decided to just not add the cheese. So it’s basically “vegan pesto”- basil, oil, pine nuts and garlic)

(Directions)
I put a large pot of water on the stove and while I waited for it to boil I put a tablespoon of olive oil in a hot skillet. Next I added the entire bag of peppers/onions. After those got soft I added the garlic and the tomatoes.
Next I put the green beans in the boiling water for maybe two minutes, and transferred them into the skillet too.  Next I boiled the pasta—which took maybe a couple minutes-it rises to the top when it's done. Next I drained the pasta and added it to the skillet as well. 
At this point, I figured I’d need a sauce but I didn’t really want to drown this pretty concoction in anything… so I just added a tablespoon of pesto I had in the freezer and stirred it in really well.  It turned out great. I had it for dinner and then measured and packed the rest up to have for meals the rest of this week.

Deets: Makes 5 servings (1 cup each) at 320 calories



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