When someone wants to cook me dinner, I don't fight it. I may struggle with some of the ingredients, but I don't fight it. I figure it's all part of my 80/20 rule: 80% of the time I eat good, real, seasonal foods, so the other 20% of the time I don't beat myself up if I go off the path. And this was a yummy path to venture down.
But with a belly full of canned food, beef and pork sausage (oooh, but my mouth waters thinking about it), today was time to get back to something a little lighter and less....meat-y.
So I tossed some spinach fettucini with kalamata olives, toasted walnuts, caramelized onions and a touch of goat cheese. I'm not a huge fan of tomato sauces; I'm more of a cream-sauce girl, but that's where the trouble starts (and the waistband tightens), so I've taken to saving a 1/2 cup or so of the starchy pasta water, and stirring it into the pasta mixture with some lemon juice or white wine, and some lemon zest. Cook it down for a few minutes on medium-high heat, and you'll be surprised at how tasty it is. The little bit of goat cheese satisfies my creamy craving, and I can feel good about eating a healthy bowl of this.
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