What should you do when you feel like eating pasta but are tired of the same old spaghetti?
The solution is a lovely mix of greens, eggplant, sun-dried tomatoes, hearty noodles and tangy feta cheese.
Is your mouth watering yet?
This recipe was inspired by this fellow blogger who recently celebrated National Spaghetti Day. How did I not know this day existed??
Anyway, I started this dish by asking Mr. PT (nicely, of course) to boil some rigatoni. Normally I would prefer whole wheat noodles but this is what we had in the cupboard.
I then warmed a skillet with olive oil and dropped in several handfuls of spinach leaves, 6-7 thin slices of peeled eggplant, and chopped sun dried tomatoes. After the vegetables were starting to wilt, I added a few tablespoons of balsamic vinegar and crushed pepper. I skipped the salt since feta cheese is pretty salty.
Once these were cooked to perfection and the pasta was ready, I tossed everything together in a bowl with about 1/4 cup feta cheese.
This was so delicious and so easy to make. Baby and I enjoyed leftovers for lunch the next day!
Combine with a 30 minute run/walk session. Walk for 5, run for 10, walk for 5 run for 10 (or the other way around if you are less of a runner).
2 comments:
Scott and I have been on a spaghetti squash kick for the last couple of months. I don't like to cook, but even I can make this easily. Just poke holes in the squash, put it in the microwave for several minutes to begin the softening process, then bake the entire thing in the oven for an hour. From there, I just cut it in half, remove the seeds and use a fork to scrape out the spaghetti-like strands. One squash creates enough spaghetti for two to three meals. Amazing taste, lower in calories and nutritionally dense. Love it. Hope you're feeling well, Elizabeth! Love, Sue.
That sounds delicious, Sue! I'll have to try it! Feeling well here, hope you guys are doing well!
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