Some of my most favorite things are in this one-bowl dinner:
- Pasta - Definitely something I had to learn to love while dating the Foodie Groom (it was probably 75% of his pre-me diet). Today, I buy Dreamfields Pasta. I wasn’t bribed with cookies, money, or a year’s supply of pasta to tell you that. (Um, but I’d happily accept that year’s supply of pasta ) It advertises that it has only 5 digestible carbs per serving, which I take advantage of by cracking open a bottle of wine. And maybe even having a bowl of Blue Bell’s for dessert. And my husband doesn’t even notice a difference – no crinkled noses or peanut gallery comments about texture (like when I make whole wheat pasta).
- Parmesan - I buy a wedge of real Parmigiano-Reggiano two, maybe three times a year. It’s pricier than it’s green canister pre-grated counterpart. And worth every single penny. And it lasts foreeeever, doubled wrapped in the fridge. I keep the rinds in a ziploc baggie in the freezer and throw a piece into every simmering batch of marinara sauce [drool]
- Peppery greens - Every week, I buy a container of octuple-washed (and ready to eat!) arugula and spinach. I put it on sandwiches at lunch, in scrambled eggs at breakfast, and in salads at dinner. And the heat of just-drained pasta wilts it perfectly. Sometimes I mistakenly grab the container of “herbed” greens. Fennel fronds aren’t one of my favorite things.
Aside from salt and pepper, those are the only ingredients in this dish. I’m a big, huge, fan of meals from pantry and fridge staples. And love when they take 20 minutes start to finish. I’m great at making our weekly menu but absolutely rotten at sticking to it so dishes like these are worth their weight in Parmesan.
The key to this dish is to keep the cooked pasta and water moving in the bowl while gradually adding the cheese. You’ll end up with a creamy, velveety smooth Parmesan sauce coating your pasta and greens. Take a shortcut and dump all the cheese in at once? Two words: clumpy mess.
Penne with Parmesan, and Pepper
Finely grated parmesan makes a velvety smooth cheese sauce.
- 6 oz Penne
- 3/4 cup Parmesan, finely grated
- 1/2 tsp fresh ground black pepper
- 1 handful baby spinach and arugula
- pinch of salt
- Cook penne in salted water, according to package directions. Reserve 3/4 cup of pasta water before draining. Return drained pasta to the pot or a large bowl.
- Add 1/2 cup pasta water to the pasta.
- Grab tongs in one hand, a generous pinch of the finely shredded cheese in the other.
- Sprinkle the cheese over the pasta while constantly tossing.
- Keep the pasta moving and keep adding a pinch at a time until you’re out of cheese – although leave a couple of pinches for garnish, if you wish.
- Add the pepper and greens and toss until thoroughly mixed and the greens slightly wilt. (Use a splach or two of the extra water, if necessary.)
- Salt to taste.
Yields: Serves 3 (or 2 generous servings)
Estimated time: 20 minutes
Calories: 268 | Fat: 6 | Fiber 5.3
WW Points: 5