Healthy Chicks

Good afternoon ladies! Hope you all made it through the Monday blues, and now that it’s Tuesday have a smile on your face. Lately, I’ve been one smiley girl as I realize I have lots to be happy about: my relationship, my super sweet North End apartment (come September), my amazing friends whom I keep in touch with even when far away, my (sometimes crazy) family, the fact that I can buy coffee out again now that Lent is over (helllooo venti iced coffee from Starbucks) and the bag of Munson’s Chocolate The Easter Bunny i.e. my mom got me for Easter.

If you’re looking for another reason to smile, I suggest you try this super easy pasta dish I made the other night – perfect for a nice spring evening when you’re looking for something light, simple and delicious. I know how much we all HATE being bloated after an overwhelming amount of spaghetti, but this dish left me feeling satisfied, rather than uncomfortably full.

Easy Broccoli, Tomato & Pesto Pasta for One

-1/2 c. whole wheat pasta* (*Use brown rice pasta if you have a sensitivity to gluten/wheat like me)

-1/2 c. frozen broccoli (I bought mine organic at Trader Joe’s)

-1 Roma tomato, diced

-1 clove garlic, crushed

-2 TB pesto (I like homemade!)

-2 TB olive oil, for cooking veggies

-1 TB basil, fresh

-few small slices fresh mozzarella cheese (optional)

1. Cook pasta according to directions on box. (Note: brown rice pasta cooks more quickly)
2. In the meantime, coat large skillet with olive oil and add in broccoli and tomatoes. Stir.
3. Once veggies are tender, add in garlic and basil.
4. Drain pasta and mix in pesto until well coated. Add in veggies & optional mozzarella and mix well.

~Serve with a glass of your favorite wine and a mixed green salad!