I was asked to participate in the #PastaFits campaign as a member of the Healthy Aperture blogger network. I was compensated for my time. As always, all opinions expressed are my own.
The week following Halloween officially ushers in a period I like to think of as Prolonged Holiday Season Insanity (PHSI), when calendars get crammed, exercise regimens get swapped for shopping sessions, and lattes and cookies get a free pass as dinner a few times too many.
Or am I just projecting?
My antidote for surviving PHSI: try and stick to as many of my usual healthy habits as possible, including getting plenty of veggies and lots of fiber (two things usually missing from the holiday buffet and dinner circuit). This Spinach and Sun-Dried Tomato Pasta is the perfect counterbalance to all those heavy holiday foods, and it comes together in a flash using just one pot.
Seriously, one pot! My husband, the designated household dishwasher, definitely approves.
Pasta is a go-to for speedy, healthy dinners. Unlike simple carbs such as cookies and candy that leave me feeling flat and fatigued, complex carbs like whole wheat pasta deliver a slow-release energy, so I’m not crashed-out after dinner. Chewy, fiber-rich whole wheat pasta also tends to be filling, so I can eat a smaller portion still feel satisfied.
Which leaves more room for cookies! Just kidding. (Not really.)
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- 2 cups dry whole wheat rotini pasta
- 1/2 cup sun-dried tomatoes, chopped
- 2 large handfuls fresh baby spinach
- 1/3 cup walnuts, chopped
- 1/3 cup parmesan cheese, plus more for garnish
- 4 tablespoons fresh lemon juice, about the juice of one lemon
- 1 heaping teaspoon lemon zest, plus more for garnish
- 3/4 teaspoon salt
- Cook pasta according to package directions. Drain and reserve about 1/2-1 cup of the cooking liquid.
- Return hot pasta to the pot and stir in tomatoes and spinach. Cover tightly with a lid and let sit about five minutes until tomatoes have softened and spinach starts to wilt.
- Add rest of ingredients and stir well to combine. Add some of the cooking liquid until you get the desired consistency (I used about 1/4 to 1/2 cup)
- Serve immediately, garnishing with more lemon zest and parmesan cheese.
Nutrition Information:Yield: 4 Serving Size: 1 Serving
Amount Per Serving: Calories: 263Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 7mgSodium: 562mgCarbohydrates: 36gFiber: 5gSugar: 4gProtein: 10g
For more meal ideas that feature pasta, visit the Pasta Fits website, where you can search recipes by ingredient or prep time.
Get more recipes on this blog featuring pasta: