Well, I probably consumed 50,000 calories in a matter of 5 days over the holidays. No joke. So the minute I got back home, I made a trip to the grocery store and loaded up on tons of water and fresh vegetables.
I had a taste for spinach, so I put out an APB for a recipe starring this green beauty...
I wanted something light, colorful and easy, so I decided on fusilli with spinach and tomatoes...
It was quite delightful...
I used this recipe, but before you click over, note the following:
Prep all of the ingredients while you are waiting for the water to boil for the pasta.
I used Barilla Plus pasta since I had it on hand, but whole wheat pasta would make this extra healthy.
9 oz of spinach seems like a lot, but it cooks down to nothing. I will add more the next time I make this.
I added fresh basil at the end. It adds this wonderful burst of freshness.
Use freshly grated cheese.
This tastes fabulous warm or at room temperature.
Grilled or rotisserie chicken (minus the skin) = a perfect, quick weeknight meal.
Images by me