It will be a hectic week, so I didn’t have time for a “Monday Motivation.” But I did have time to cook dinner. What does that have to do with writing? Well, I’m a writer, and this is my life. My department is moving to a new office this week, and to keep us motivated, people keep bringing in doughnuts and other sweets. To make up for all the sugar and carbs I’m about to spend the next five days ingesting – I’ve decided to give my body healthy foods while I’m at home to offset all the evil.
Tonight’s big bowl of happiness was zucchini spirals with white beans and escarole. The original recipe used rotini, but I traded the extra carbs for zucchini noodles. Recipe in comments.
Rotini (or zucchini spirals) with White Beans and Escarole
Ingredients:
8 ounces uncooked rotini
2 tablespoons extra-virgin olive oil
8 garlic cloves
1/2 teaspoon crushed red pepper
12 ounces chopped escarole
3/4 cup organic vegetable broth
1 (15 oz) can of no-salt-added cannellini beans, rinsed and drained
1/2 teaspoon salt
1/4 cup (1 oz) shaved Parmigiano-Reggiano cheese
1) Cook pasta according to directions.
2) Heat a large non-stick skillet over medium-high heat. Add oil to the pan and swirl to coat. Add garlic and red pepper; cook for 45 seconds or until garlic begins to brown, stirring constantly. Add escarole; cook for 1 minute or until escarole begins to wilt. Add broth; bring to a boil. Reduce heat to medium; cook for 5 minutes or until escarole is tender and liquid nearly evaporates. Stir in pasta, beans, and salt. Top with cheese.