Happy Healthy Monday
Well this weekend wasn’t as productive as I had hoped but things got done. Drywall got on the ceiling and window trim got gone. Lots of cleaning and another full bin of garbage was thrown out. Still lots to do.
Food wise I didn’t make my goal of not eating out this week but I did do better. So going to work on that again this week. I so miss my support on twitter. I need to find a way to get back online during the day for the motivation you all give me.
Well this is a short and sweet post since I have lots of work to do today so hope you all have a great week and enjoy this recipe.
One-Pot Pasta With Tomatoes, White Beans and Pesto
This rustic Italian meal with wonderful flavor requires the use of only one pot.
Preparation Time: 5 mins
Cooking Time: 15 mins
Serving Size: 1/4 of recipe
Servings Per Recipe 4
3 1/4 cups dry bow-tie pasta
3 cups water
2 MAGGI Chicken Flavor Bouillon Cubes
MAGGI Vegetarian Vegetable Flavor Bouillon Cubes
1 container (7 ounces) BUITONI Refrigerated All Natural Pesto with Basil
2 medium tomatoes, chopped
1 can (15 ounces) cannellini (white kidney beans) or small white beans, rinsed and drained
1/3 cup (about 1 ounce) BUITONI Refrigerated Freshly Shredded Parmesan Cheese
COMBINE pasta, water and bouillon in large saucepan. Bring to a boil. Cook, stirring frequently, for 8 to 10 minutes or until pasta is tender and broth has reduced to about 1/2 cup; do not drain. Reduce heat to low; add pesto.
COOK, stirring frequently, until sauce has reduced slightly. Stir in tomatoes and beans. Cook, stirring occasionally, until heated through. Sprinkle with cheese before serving. Season with ground black pepper, if desired.
|Calories: 470||Calories from Fat: 230||Total Fat: 25 g|
|Saturated Fat: 5 g||Cholesterol: 25 mg||Sodium: 1150 mg|
|Carbohydrates: 44 g||Dietary Fiber: 6 g||Sugars: 7 g|
|Protein: 16 g|
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