Happy Healthy Monday
Another week has passed. While I has a good weekend last weekend in Chicago I did gain. I had a horrible food week and gained 1.8 which I am thrilled with.
Why am I thrilled? Well I had KFC, pizza, and McDonalds plus all the food in Chicago and I only gained 1.8. So this week I am back in check. I have gone to the grocery store and stocked up on healthy foods so I hope that 1.8 is gone by the end of this week.
I honestly think one thing that is helping me get more focused is that I LOVE my job. My boss is fantastic and I love the work that I do. I am super busy which is why I am not on twitter very much any more. I miss all my Mamavation moms and feel like an outsider a bit with the group since i can’t particiapte much anymore.
Well I hope you all have a super week. Enjoy this recipe.
One-Pot Pasta With Tomatoes, White Beans and Pesto
Preparation Time: 5 mins
Cooking Time: 15 minsServings: 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|