Both my day and my dinner were fresh and easy! My boss told me to leave work early and go out and enjoy our beautiful day, which I happily did. I took my lovely walk home through the Boston Common and stopped and sat by the pond and ate my afternoon snack. And then I just lounged and sunbathed (or “sunbabed”, as my mom always says now because apparently that’s what I called it as a child) and soaked up the springtime goodness. It was seriously nice.
Dinner was also seriously nice! Calling this Italian is a bit of a stretch, but at least the ideas are there- fresh ingredients, vibrant flavors, and PASTA! Yay for pasta. This was easy and quick. I put on the pasta water to boil and chopped up mushrooms and spinach. I sauteed the shrooms in 1/2 tsp of olive oil, salting them so they’d brown up all nice, then added the spinach and sauteed those around, then added 1/2 cup chickpeas for some bulk, and some crushed red pepper flakes for some zing. When the pasta- I used 2 ounces of penne- was almost finished cooking (this timed out ridiculously well, it was basically the same time the spinach had wilted down and everything was nice and irresistible smelling) I threw that in the pan with the veggies and a bit of pasta water (I accomplished this by the simple virtue of not having a strainer, so I just scooped out the pasta and thus water too with a bit spoon). Then I threw in 2 tbsp or so of crushed tomatoes and 1 tbsp and a bit of tapenade. Stirred them around until they formed a nice sort of sauce.
So tasty! Vibrant, refreshing, comforting, delicious, and healthy! This is more of the low carb pasta for diabetics I got for free at work. The thing that I do like about it is the added fiber, so it has a bit more staying power (and obviously I bulked it up with the fibery veggies and the proteiny beans).