So. Busy. So. Overwhelmed. Wedding. Taking. Over. Life. I’ve been here there and everywhere lately, but tonight I managed to make a decent dinner (last night, I am not ashamed to say, was Papa Murphy’s). This recipe is super easy to throw together and doesn’t take long at all.
Pasta with Navy Beans, Italian Sausage & Cherry Tomato
(adapted from Good Life Eats)
- 12 oz whole wheat linguine
- 1 lb Italian sauage, diced
- 1 pint cherry tomatoes, chopped
- 2 tbsp olive oil
- 2 cloves minced garlic
- 1 (15 oz) can navy or cannellini beans, drained and rinsed
- 1 or 2 cups fresh baby spinach (to your taste)
- parmesan cheese, for serving (optional)
Cook pasta according to package directions and drain when finished.
In a skillet over medium-high heat, pour olive oil and add pieces of sausage. Cook until heated through. Remove sausage to a plate and set aside. Lower the heat a bit and add minced garlic to the skillet; stir, taking care not to burn. Add cherry tomatoes and cook until juices begin to come out. Pour in the well-rinsed beans and spinach and stir some more.
After 2 or 3 minutes, mix in the cooked pasta and sausage. Serve with grated parmesan cheese, if you know what’s good for you.
Seriously, start (boiling the pasta water) to finish (plating) I think the whole thing took 20 minutes. And would’ve taken less if I hadn’t initially forgotten about the spinach. I also had plenty of leftovers that I will be taking to work tomorrow. I LOVE not having to worry about what I’m going to eat for lunch at work. All in all, this one couldn’t be easier – enjoy!
We’re having sort of a rough time of it, food-wise, in our household lately. Both V and I are attempting to diet, and for him, this means eating a lot of protein. (I haven’t really determined yet what it means for me – apparently so far, not much.) We all know I cook a lot of pasta, which has dubious nutritional value…but I also cook a lot of spinach, which has good protein…I’m just starting to run out of ideas because I have a certain comfort zone when it comes to cooking. HELP! This isn’t good!
I found this one on Foodgawker awhile ago and for some reason had never made it, even though it incorporates several of my favorite things. It seemed like a good choice for tonight, and it was – very hearty and very satisfying. I believe V found it to be sufficiently protein-rich.
don’t mind the weird spinach stem sticking out.
Tuscan Sausage Soup
(adapted from Dainty Chef)
- 1 lb Italian sausage
- 1 small yellow onion, diced
- about 1/2 cup carrots, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 14.5 oz can diced tomatoes
- 1 14.5 oz can cannellini or navy beans
- 1 tbsp dried basil
- 1 tbsp dried Italian seasoning
- 1/2 lb small pasta such as elbows or shells
- 3 or 4 oz baby spinach
- grated Parmesan
Cut up the Italian sausage into slices about a half-inch thick. Put a little bit of olive oil in the bottom of a deep, large pan and add the sausage slices. After letting it brown for a few minutes, add your chopped onion, carrots, and minced garlic. Cook for a few minutes until softened. Add the broth, diced tomatoes, beans, basil, Italian seasoning, and pasta; bring to a boil and then let it simmer for 7-10 minutes or until the pasta is al dente-ish. Add in the baby spinach and stir around until it wilts. Serve with however much parmesan your little heart desires.
I love how simple this recipe is, and I love that it’s another one where the pasta cooks in the same pot as everything else so I’m only getting one pan dirty. It’s the little things, I tell you.