Back to Basics with Healthy, Delicious & Fast Comfort Food
January 6, 2010 by thepranamama
Filed under The PranaMama's Recipes
Ahhh, the holidays are behind us. Don’t get me wrong – having two little kids was a ball this year. My son delighted in the season’s sweets and was thrilled with Santa’s bounty, and my daughter, although old enough to absorb every minute of commercialism surrounding her since Halloween, was gracious and thankful for Christmas morning itself and time spent with family as she enjoyed her school vacation to the fullest.
Still, the 4th of January came none too soon. As much as I try to get over my anxiety over messes, surprises and change, I craved our weekly routine as soon as the clock struck midnight on New Year’s Eve.
The biggest problem many of us have during the holiday season is that we consume far too much food. Much like when you go on vacation and eat out every meal of each week, it’s simply too much of a good thing.
This week, I was happy to get back to my kitchen to simple toast or cereal for breakfast, crackers and peanut butter or fruit for snacks and easy, wholesome dinners that don’t leave everyone reaching for the Tums.
One popular dinner around here is a very easy, one-pot meal which is wholesome, nutritious and satisfying. In honor of the New Year and our return to regular, home-cooked meals, here is one of my family’s favorite recipes. It includes energy-producing carbohydrates in the form of whole grains, protein in legumes, folate and Vitamin C in leafy spinach and the delicious flavor of a sharp, nutty asiago cheese and garlic. Combine with Extra-Virgin Olive Oil and you’ve got yourself a winner that takes only 15 minutes to prepare. (Makes great leftovers, too!)
“That Penne, Spinach and Cheese Thing” (as it is lovingly referred to around my house)
1 16-oz. box dried penne pasta, whole wheat or whole grain if possible
10 oz. fresh baby spinach (frozen works too, if necessary)
3/4 cup grated asiago cheese
1 clove fresh garlic, minced (optional)
1 cup garbanzo beans (soaked overnight, or rinsed and drained if using canned)
1/2 cup cooking water from pasta pot
a Drizzle of Extra-Virgin Olive Oil
Salt & Pepper to taste
Directions: Boil water for pasta. Meanwhile, wash and dry spinach, cutting off stems if desired. When pasta is finished cooking, drain, reserving 1/2 cup water from the pot. Combine pasta, cooking water and remaining ingredients. Stir well and cover for 5 minutes. The heat from the pasta will wilt the spinach and melt the asiago.
Serve immediately. Leftovers may be reheated on the stove with a drizzle of warm water and constant serving. Enjoy!
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