This was one of those nights when we got home late from swim practice and needed to eat. And when I say eat, I mostly mean inhale large quantities of food. On school nights, dinner is typically no earlier than 8:45PM, with two hungry swimmers ready to devour whatever crosses their plates. When they start eating off my cutting board or snitching from the pan, I'm told, "the more I eat now, the less I eat later," which is true, but it makes recipe completion a challenge! This was a meal that I needed to put together quickly with what I had on hand. The result was a healthy pasta dish that was a good balance of flavor and texture. I do get lucky sometimes. And yes, they inhaled it all.
- 1 box whole wheat spaghetti
- 1 1/2 cups frozen lima beans (more is fine!)
- 1 clove garlic, minced
- 1 bunch green onions, sliced
- 1 box cherry tomatoes, halved
- a few fresh basil leaves, chopped
- salt & pepper
- balsamic vinegar
Cook spaghetti according to package directions. With 5 to 6 minutes remaining for pasta to cook, add lima beans and minced garlic to boiling pasta. When pasta is cooked, drain in colander and return to pan. Add onion & tomatoes and toss gently. Serve in bowls, adding some chopped basil, a sprinkle of salt & pepper, and a drizzle of balsamic vinegar to each serving. Inhale.
