Pasta, Greens, & Beans

Had a pretty successful day.  Practiced (even though I hurt from yesterday), paid some bills, shopped (Dollar General, Target, Barnes & Noble for a new journal), MADE DINNER.  Nothing fancy - just Pasta, Greens, & Beans that Mama's friend Rhonda makes.  But it was good and I actually cooked!  - Miranda, October 2004

I often use my journal to make lists or track the day's events.  Here, I was living in Augusta, and I was having a kind of rough time.  I had only lived there 2 months, so I didn't have much of a social life.  Still, I was living on my own, paying my own way, and living like an adult!  Making dinner was a very big deal!

Pasta, Greens, & Beans always makes me think about my time in Augusta.  I was vegetarian at the time, and scraping by on a $17K salary (can you say 'starving artist'??)  This meal was cheap, comforting, and only used one pot - definitely a plus for my tiny kitchen!  Give it a try and let me know what you think! 

Pasta, Greens, & Beans - adapted from Rhonda's recipe

2 tsp olive oil

1/2 cup carrots, chopped

1/2 medium yellow onion, chopped

2 cloves garlic, minced

1/4 tsp Italian seasoning (or combination of basil, oregano, parsley, etc)

1/4 tsp salt

1/2 tsp black pepper

1 box (16oz) vegetable broth

1 can Italian style diced tomatoes

1/2 cup whole wheat fusili pasta, uncooked (or any type/shape of pasta you have on hand)

1 15oz can chick peas, drained and rinsed

1 5oz bag spinach

Heat oil in a dutch oven or large pot.  Add carrots, garlic, & onion.  Sauté 5 min.

Add spices, broth, & tomato.  Bring to boil.  Cover.  Reduce heat.  Simmer 10 min.

Uncover.  Increase heat to Medium High.  Add pasta, beans, & spinach.  Cook 14 min.  Stir.