Cabin Season

Ahh, weekend out at the lake.  Lots of fishing, boating, jet skiing, and...eating.  I don't know what it is, but something about being at the cabin makes me throw sensible food choices out the window.  Three cans of diet coke and fistfuls of cookies?  Not my usual diet.

Neither are just-add-water blueberry muffins with 100% real blueberry bits.  

Lately my husband and I have been eating meat for almost every meal, and as much as I like burgers and barbecue chicken, by last night I was really craving some pasta and veggies.  So I made up this meal- rich with pasta, but the vegetables lighten it up.


Rotini with asparagus
-1 box whole wheat rotini
-1/2 bunch asparagus, rinsed and cut into 2" pieces
-1 container cherry tomatoes, halved
-1 yellow onion, finely diced
-1 15-oz can cannelini (white kidney) beans, drained and rinsed.  
-1 Tbsp olive oil
-1 tsp red pepper flakes
-1/2 cup shaved or shredded Romano cheese
-1 Tbsp fresh chopped oregano

1. Fill a large stockpot of water 2/3rds full and heat to boiling.  Meanwhile, do your chopping of the veggies.
2. Add pasta and cook 7 or so minutes, until tender.
3. While pasta cooks, heat oil in a pan.  Add onions, tomatoes, asparagus, oregano, and red pepper.  Simmer, covered, stirring every few minutes.  Cook until asparagus is tender.  Add beans. 
4. Drain pasta and add vegetable sauce.  Add salt and pepper to taste.
5. Serve immediately.

Makes six servings.  Per serving: 370 calories, 65 g carbs, 7 g fat, 17 g protein, 12 g fiber.  With all that protein and fiber, this is a meal that will keep you feeling full for hours.  Sometimes it's okay to give your grill a break.