At our house, we typically plan meals around our stockpile of food. I use my menu planning pages to select meals based upon the ingredients we have on hand. We are rarely without whole grain pasta. Tonight it was paired with the abundance of cannellini beans creatively stored throughout the house. The beans were recently on sale at Publix and with coupons came out to only $.04 per can.
1 box of whole wheat angle hair pasta (or your favorite pasta)
2 tablespoons olive oil
2 small yellow onions, diced (cook onions faster)
1 tablespoon chopped garlic
3 cups vegetable stock
1 tablespoon parsley (dried)
1 tablespoon basil (dried)
1 huge handful of baby spinach
1 19oz can cannellini beans (drained and rinsed)
2 heaping tablespoons flour
salt to taste
Cook pasta to package directions. Add the olive oil to a preheated (medium temp) cast iron skillet. Add the onions and cook until tender. Add the garlic, veggie stock, parsley and basil. Chop the spinach into small pieces and add to pan as well as the beans. Let cook for about 10 minutes to let the flavors marry (1 minute works if you’re in a hurry). Turn up the heat to medium-high and whisk in flour. Stir until sauce thickens. If you haven’t already, drain and rinse the noodles. Pour the sauce over the noodles, stir and serve.
The Strawberry Spinach Salad was super easy and I got to use the other half bag of spinach (from above) that was on sale this week along with strawberries for $1.67 per pint and leftover sliced almonds from our homemade granola bars. My baby birds gave me a mixed review on the salad:
half bag baby spinach – chopped or torn into small pieces
1 pint strawberries – sliced into bite sized pieces
3oz sliced almonds
2 tablespoon agave nectar
1 teaspoon olive oil
1 teaspoon balsamic vinegar
1 tablespoon tahini
1 teaspoon onion powder
1/2 teaspoon salt
In a large bowl, whisk together all the dressing ingredients. Add the salad ingredients and toss to coat.
What did you have for dinner tonight?