White Beans and Penne Pasta

This one is quick (35 min), super easy, really good, and I think I always have all the ingredients on hand. (minus fresh rosemary- my plant scorched this summer and I've yet to replant. Bummer)

 White Beans and Penne Pasta
from Zonya Foco's Lickety-Split Meals*


1 T olive oil
1 large onion, cut into wedges
2 cloves minced garlic            
        Saute 3 or 4 minutes in a large pan over medium-high heat


2 cans (14.5 oz each) stewed tomatoes
2 cans (14.5 oz each) chicken broth
2 cans (14.5 oz each) Great Northern Beans- rinsed and drained
        Add and simmer 10 minutes. Use this time to put together a tossed salad.


6 oz. Penne pasta
        Stir in and set timer for 10 minutes. 


2 Tablespoons olive oil
1 tsp dried rosemary or 1 Tablespoon fresh**
         Mix together in a small bowl. Microwave on high for 30  seconds. 
         Prepare the servings of pasta and drizzle rosemary oil over each serving. Top with Parmesan cheese, if desired.


* I love the lay-out of Zonya's recipes. I wish all recipes used her lay-out- so easy to read and follow!
**fresh rosemary is way better- when you use the dried- you feel like you have twigs on your pasta- but with the fresh- you have the nice flavor and a nice texture.

Linguine with zucchini, grape tomatoes, and creamy lemon-yogurt sauce

I'm a recipe follower. I've gotten to the point where I can adapt a recipe and use what I have on hand, but I still feel much better having the guidelines the recipe offers. So here's the recipe with my adaptions included- that way you can choose!

Linguine with Zucchini, Grape tomatoes, and creamy lemon-yogurt sauce- serves 4

from Jillian Michaels Master Your Metabolism Cookbook

8 oz. whole-wheat linguine (I used brown rice angel hair pasta)

1/2 cup non-fat plain Greek Yogurt (I used the home-made yogurt I had on hand)

1/4 cup grated Parmesan Cheese

1 teaspoon grated Lemon zest (I used lemon juice- I had no zest)

1/4 tsp salt

1/4 tsp ground black pepper

1 Tablespoon olive oil

3 medium zucchini (8 oz each), cut into thin strips 3 in. long and 1/4 in wide

2 garlic cloves, thinly sliced

1/2 pint grape or cherry tomatoes, halved (I used chopped roma tomatoes)

Bring a large pot or water to boil. Add the linguine and cook according to package directions. Drain the pasta and reserve 1/4 cup of the cooking water.

Meanwhile, in a large bowl (I used a small one) stir together the yogurt, Parmesan, lemon zest, and salt and pepper. Set aside.

In a large skillet, heat olive oil over medium-high heat. Add the zucchini and cook just until wilted, about 1 minute. Use a spoon to push the zucchini aside so a space on the bottom of the pan is clear. Add the garlic and cook until gragrant and beginning to brown, about 1 minute. Stir in the tomatoes, mix altogether, and cook until softened, 1-2 minutes.

Transfer the zucchini mixture to the yogurt mixture and stir gently to combine. ( I added the yogurt mix to the skillet) Add the reserved water, if necessary, to thin. Divide among four bowls and serve over cooked pasta.

Calories: 302.7 kcal, Fat: 7.2 g, Protein: 14.4 g, Carbohydrates: 49.0 g, Sodium: 254.7 mg