It’s a good thing that I’m not a politician.
Because I have that unattractive tendency of being a flip-flopper.
I’ve told you time and time again how much I strongly dislike pasta. Tonight, however, I found myself craving it. So I just went with it, and ended up declaring my newly discovered love for farfalle pasta (aka, little bow-ties.)
Maybe this had something to do with my recent shopping finds at Trader Joe’s.
Maybe this had something to do with all the other delicious add-ins.
Garlic (lots of)
One of the many things I love about Trader Joe’s is their very affordable gourmet cheese section. In my experience, usually things are cheap for a reason. Not so at Trader Joe’s. Their cheese is delicious and (very) friendly to the wallet.
I don’t know what else I’ll end up falling in love with during this flip flopping period in my life.
Maybe I’ll wake up one morning craving rib eye for breakfast (wouldn’t Dad be happy?) Maybe I’ll groan at the sight of oatmeal (really?) Maybe I’ll suddenly discover that I’m really not that big a fan of chocolate after all (ha!…riiight.)
Maybe this is just a one time occurrence.
Because we all reserve the right to change our minds now and then.
Because, in the end, who doesn’t love a bowl of cheesy bow-ties?
Spinach, White Bean and Fontina Pasta–modified from an Eating Well recipe
I like to use the Barilla Plus Farfalle for this recipe instead of whole wheat, because I think it blends better with the cheese. Thanks to the addition of things like legumes, oat fiber and flax, the pasta boasts a higher fiber and protein content than white pasta, but it doesn’t take on the hearty flavor of whole wheat. It’s the perfect “transition pasta” as I like to call it, for people still on the border about trying whole wheat pasta over white.
Serve with a side of steamed vegetables or a crisp salad for a contrast of texture. Any leftovers will heat up well for your next day’s lunch. Enjoy! 😀
- 8 ounces pasta (preferably whole wheat)
- 8 cups baby spinach
- 1 1/2 cups vegetable broth
- 1 tablespoon all purpose flour
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 1 (19 ounce) can white beans, rinsed
- 2 tablespoons red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup shredded Fontina cheese
Bring a large pot of water to a boil.
Add pasta and cook, stirring occasionally, according to package directions. Stir in spinach during the last 2 to 3 minutes.
Drain. Dry the pot.
Whisk broth and flour in a small bowl until smooth.
Heat oil in the pot over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
Add the broth mixture and bring to a simmer, whisking constantly, until it thickens, 5-7 minutes.
Add beans, vinegar, salt and pepper and the pasta and spinach.
Cook, stirring, until the mixture is heated through, about 1 minute.
Remove from the heat; add cheese, stirring until it melts. Serve immediately and enjoy!QUESTION: What are some foods you now like that you never did before? Any foods that you’ve stopped liking that you used to like? I’ve never been very picky, but I like even more vegetables than I did when I was small. I stopped liking certain types of seafood like clams and scallops. Unless they’re deep fried. 😉