Pasta with White Beans and Veggies
Especially in the winter, I find it impossible to not eat pasta. It's warm and comforting and meant to be consumed while cuddled under a blanket in front of a fire (or, in reality, sitting on a sofa with 2 sweaters on). So, even while I'm still on track with my 2018 goal, the last thing I want to do is deprive myself of winter's most lovely dishes. So, I bulked it out with some veggies!
I came across Eating Well's Skillet Gnocchi recipe and thought it was a great idea to add some bulk to what could normally be considered a very calorie-dense meal. Plus, I love finding new ways to get more of the rainbow into my diet. I played around with it a little, adding in cauliflower for more pasta-y ness and switching out the gnocchi for a lighter gluten-free spiral pasta. The meal turned out to be the perfect comfort food dish which I will definitely be making many versions of in the future.
Pasta with White Beans and Veggies
Serves 4
- 1 T olive oil
- 8 oz pasta (I used Barilla's Gluten Free Rotini)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 c frozen chopped spinach
- 1 can (1.5 c) diced tomatoes
- 1 can (1.5 c) cannellini beans
- 3 c cauliflower rice
- 1/2 c shredded mozzarella
Bring a saucepan of water to a boil. Cook the pasta according to the directions on the package, drain and set aside.
Heat the olive oil in a large skillet. Add the onion and cook until translucent. Add the garlic and cook for 1-2 minutes.
Add the spinach, tomatoes, beans and cauliflower and cook until heated through and the cauliflower is tender. Add in the pasta and toss to well combine. Season with salt and pepper to taste.
At the last minute, evenly spread the pasta and veggies in the skillet and sprinkle with mozzarella cheese. Cover with a lid or sheet of tin foil and heat until just melted.
Nutrition Information: 419 calories (8g fat, 74.8g carbs, 16.6g protein)