We are two weeks into the new year. How are your resolutions going?? I feel like I’m really only one week into my 2018 self as I was couch-bound for the first week of the year with what I presume was influenza.
My goals for the year included better time management, growing my private practice and improving my mindfulness practice.
On my first week I’m doing fairly well, not perfect but a good start.
What were your goals or intentions for 2018? Maybe you wanted to move to a more plant-centric diet. Or you want to cook at home instead of eating out. Either way, have I got a recipe for you!
For years I have seen recipes combining beans and pasta and I have always avoided them. I assumed the texture of the beans with the pasta would be too mushy. Good news is I was wrong. If you mix up the textures and flavors you can easily combine beans and pasta. I added some marinara I had in the fridge, several handfuls of kale from my garden and a hefty shaving of parmesan cheese.
- ½ pound whole wheat linguine
- 14.5 oz white beans, drained and rinsed
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 yellow onion, diced
- 1-2 cloves garlic, minced
- 3 cups greens
- 4 cups your favorite marinara
- ½ cup grated parmesan cheese
- Cook pasta according to package instructions
- In a large skillet melt butter and oil over medium-high heat. Add onion and garlic, cooking until golden brown, about 2-3 minutes.
- Add kale or spinach to skillet and coat in the oil/butter, allow to wilt down to half original amount. Add in marinara and stir to combine. Decrease heat to medium and allow to simmer while pasta cooks.
- Drain pasta and reserve ½ cup of pasta water.
- Combine pasta with marinara and thin out with pasta water as needed. Stir in parmesan until evenly distributed.