I will be the first to admit that I am a Type-A personality archetype and hardcore perfectionist when it comes to accomplishing anything that really connects with my idea of what's important. It's not everything, all the time, (though if you talk to my mother she'll tell you otherwise), but in the past few weeks I have wound up in tears more than a couple times due to the sheer impossibility of dedicating all the time and energy I thought my assorted assignments were worthy of to their accomplishment. Rationally, I know that by the time all is said and done, my version of a "half-assed" assignment is more than adequate in the whole scheme of college expectations, but I hate being forced to comprimise when I would otherwise go back over and over (and over!) something, tweaking it to death!
1 ¼ cups vegetable broth (1 10-oz can)
1 cup water
1 28-oz can whole tomatoes
4 ounces chopped broccoli
½ large onion, diced
1 clove garlic, minced (if I was making this just for myself I'd probably add more like three)
¼ tsp cayenne pepper
1 tsp dried oregano
½ tsp ground cumin
½ tsp black pepper
10 tbsp (about ¾ a can) tomato paste
1 (19 ounce) can black beans, drained and rinsed
8 oz fresh spinach, torn (and in case you're wondering, a 10-oz box of frozen *will* work, but as we found out it definitely does not look as nice! Just really, really wring it out before adding it)
½ cup Parmesan cheese
- Bring a large pot of water to a boil.
- Add salt and pasta.
- Cook for 6 to 8 minutes (it should be shy of “al dente”) and drain. Do not rinse.
- Meanwhile, in a large pot over medium heat, bring the vegetable broth and water to a boil.
- Mix in diced tomatoes and broccoli, reduce heat slightly and cook 2 minutes.
- Add onion, garlic, cayenne pepper, oregano, cumin and black pepper. Cook 2 minutes, stirring.
- Stir in the tomato paste, mixing well.
- Add the black beans and spinach. Cook 7 – 8 minutes, stirring occasionally.
- Add the drained pasta to the sauce mixture and mix gently to coat with sauce.
- Add the Parmesan, stir well and simmer in the sauce for 5 minutes, until pasta is al dente.
Total Fat: 3.6 g
Cholesterol: 4.9 mg
Sodium: 735.5 mg
Total Carbs: 65.9 g
Dietary Fiber: 13.4 g
Protein: 16.0 g