Hubby made pasta primavera for supper. But before I get to that I will let you know that I went to the gym today for my circuit class. I was not feeling this at all. I was tired thanks to the fact that I did not get my coffee this morning. I slept in since the kiddos didn’t have school and I could take my time getting ready. The circuit class kicked my behind. We did some elipitcal work, a little lower body work and a lot of upper body work. Unfortunately I have no upper body strength whatsoever. I have never had upper body strength and I am hoping taking this class will help.
So after gym it was lunch time.
Soup from a can. it was some type of vegetable/pasta soup. It was full of all kinds of veggies and it hit the spot (at the time). Unfortunately an hour after eating this I was hungry. It seems like after I take my class at the gym I am so hungry the rest of the day and I just can’t get enough to eat. So luckily I had packed enough extra food for my hunger.
I had an apple. I love apples. I think I was missing the crunch with my lunch earlier. I seem to have to have a crunch when I am eating. My brain must need to think my mouth has to chew in order to fill my tummy. I thought that would do the trick but about 1 1/2 hours later I was hungry again. This is crazy. It seems like I couldn’t get enough to eat. So I had some granola.
I used Mama Pea’s Cherry Almond Granola recipe. Let me tell you, this is the best granola I have ever had. Thank you Mama Pea. This granola is sweet and yet savory. Unfortunately I love to eat it plain. I meant to put it in with some greek yogurt but I ended up eating the rest of my container at my desk. I could not get enough of this.
So when I got home, Hubby had made Pasta Primavera for supper.
This is so, so good.
- 3/4 pound standard, whole wheat or whole grain penne (we used rotini)
- 1 pound (1 bunch) medium asparagus, tough bottom stems broken off & discarded, remainder cut into 1 1/2-in. sections.
- 1 (15 oz.) can chicken stock
- 1/4 t. salt
- Pepper, to taste
- 1 1/2 T. plus 2 t. olive oil
- 4 cloves garlic, sliced
- 1/4 red onion, chopped small
- 1/8 t. red pepper flakes
- 4 oz. shiitake mushrooms, stemmed & sliced
- 4 oz. cremini mushrooms, trimmed & cut into quarters or sixths, depending on size
- 1 c. frozen peas
- 2 pieces sun-dried tomatoes
- 2 T chopped fresh parsley
- 1/2 c. grated Parmesan cheese
- 6 oz. bag baby spinach
- 2 scalliions, chopped
1. Bring a large pot of salted water to a boil for the pasta.
2. Combine the aspargus, 1/4 c. of stock & 1/4 t. salt in a large skillet. Cover & cook over medium heat, until al dente, 3 to 5 minutes. Transfer to a bowl with any remaining stock. Set aside.
3. In the same skillet, heat the oil with the garlic & onion over low heat. Cover & cook until the vegetables soften but do not brown, 3 to 4 minutes. Stir in the red pepper.
4. Add the mushrooms, and raise the heat to medium-high. Cook until the mushrooms are lightly browned & softened, about 5 minutes. If mushrooms begin to stick to the bottom of the pan, add 2 T. stock and stir to release.
5. Add the peas, the rest of the stock, & 1 T. of the parsely. Remove from the heat and set aside.
6. Add the pasta to the boiling waster & cook about two-thirds of teh way, about 6 minutes.
7. Remove 1 c. of pasta water & add it to the skillet with the vegetables. Drain the pawsta in a colander & add it to the skillet. Bring liquid to a boil; cook until reduced by about one-half. Add all but about 2 T. of the Parmesan cheese, the asparagus, 1/2 t. salt, 1/4 t. pepper, and the spinach (Hubby left this out because I am the only one who likes it). cook, tossing with tongs, until the liquid is reduced and thickened and the spinach is wilted, 1 to 2 minutes.
8. Divide the pasta between 4 bowls & sprinkle with scallions & sun-dried tomatoes (we left these off). Drizzle each with 1/2 t. oil & sprinkle with the remaining cheese.
This is really, really good. Everyone ate including the kiddos plus it is a meatless Monday meal.
Now off to do some yoga. Have a great night.
P.S. The Shoe Page has been updated.