Listen.
If I were Superwoman, my kryptonite would SO be pasta.
I could eat it every single day, but the way my hips are set up…can’t allow it.
I know there some people in the world who have substituted pasta with spaghetti squash and zoodles.  And while I do that pretty consistently, the thought of living a life where I can never have pasta makes me do an instant *WALL SLIDE* and curl up in fetal position.

Imagine my JOY when I discovered Dreamfield’s (ha! I totally Columbus’d that).  It’s packed with fiber, protein and healthy carbs and alleviates all guilt that I have about eating pasta.

This month I’m back to our regularly scheduled program of school, sports (the husband is coaching Captain’s team and I’m team mom), band activities for the girl and therapy for RC.  All that translates into needing an abundance of QUICK, EASY, HEALTHY meals that I can make in 20 minutes or less and make me feel like I’m still the World’s Okayest Mom.  #momgoals

This is one of my go to recipes when I forgot to take out chicken from the freezer an easy meal is a must!  No one even notices there’s no meat, because it FEELS like there is.

Mealtime discussion:
After “Highlight, Lowlight” a fun conversation with this meal is what type of vegetables they’d grown in their own garden.  We also like to talk about what we’d like to do if when we travel to Italy one day!  Captain uses this time to show us his favorite Italian accent.

Print Recipe
Artichoke Lemon Penne
An easy 20 minute favorite meal. Perfect for busy nights or when you want a meatless meal, heavy on the veg.
Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings with leftovers!
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings with leftovers!
Ingredients
Instructions
  1. Prepare penne in 6 qt saucepan according to instructions; except add lots of salt to your water and boil 1 minute less than suggested! (Thanks Mario Batali!). Drain and return to saucepan.
  2. Meanwhile, dice your onion, zucchini and garlic.
  3. Melt your butter in large saute pan on medium heat. Add onion and zucchini. Saute for about 2 minutes.
  4. Add mushrooms and garlic. Continue to saute for about 3 minutes.
  5. Add artichoke, diced tomatoes,spinach and Italian seasoning. Let cook until spinach has wilted and cooked down, approximately 8-10 minutes.
  6. Pour sauteed vegetables over hot pasta. Fold veggies and sliced mozzarella into pasta for even distribution.
  7. Cut lemon in half, squeeze juice from lemon over pasta. (Use strainer to prevent seeds falling into dish).
  8. Optional: I like to grate about a cup of fresh parm and set on the table. As we're eating family style, they can add if they like. (Hint: I like. A lot.)
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