Here's the recipe and the instructions of how to put it all together:
1/2 lb. of small pasta
1 cup vegetable broth
1/3 cup white wine
1 garlic - pressed
1/2 large white onion
1-2 tbsp. olive oil
1 15.5 oz can cannellini beans
1 lb. fresh asparagus spears
5 oz. fresh baby spinach leaves
2 fresh tomatoes
1/4 cup of fresh basil leaves left whole
1/2 cup pasta water
Salt & pepper to taste
Pamesan cheese to garnish
I started first by boiling the pasta water and then cooking the pasta. In my very large skillet, I boiled one cup of vegetable broth and I added about 1/3 cup of white wine. I pressed one garlic clove and sliced up half of a large white onion and put it in the broth/wine mixture. Once most of the liquid was evaporated and the onions were tender, I added 1-2 tbsp. of olive oil. To that I added one can of cannellini beans, my cut up asparagus, and a big bunch of baby spinach leaves. Once the spinach was wilted and the asparagus was steamed and bright green, I added 2 tomatoes cut into large chunks and about 1/4 cup of fresh basil leaves that were fresh from our garden. When the tomatoes were heated through, I added about 1/2 cup of my pasta water and the pasta and it was done! Add salt and pepper to taste and you have a very low-fat, delicious meal. Add some parmesan cheese to garnish. All participants of my dinner were very approving, so I would say it was a last minute success!
Then to end our delightful meal, I made Martha's Raspberry Sorbet with fresh whipped cream. There's nothing like it and it was so light and delicious! There's nothing like fresh whipped cream too. You'll love it!
This entire meal was completely last minute just to prove you can eat well in a short amount of time with no planning involved - only once in a while does this actually work!
No comments:
Post a Comment