Pasta with beans and greens
You can eat healthy, even on vacation. I just got back from a wonderful week at Lake Placid. I wanted something for lunch that would be satisfying and healthy. This took minutes to make. I got everything at the local Hannaford's and made it all in our little kitchenette.
I boiled one box of whole wheat pasta.
In a seperate skillet I added one teaspoon of olive oil and heated to high. I added five cloves of garlic, finely diced and 1/2 tablespoon of dried red pepper flakes. Once the garlic started to sizzle, I added one box of baby arugula, several dashes of salt. I tossed well and let cook until arugula wilted. I added 1/2 can of garbanzo beans and two small ladles of pasta water and all the pasta. I let everything cook for several minutes. Extremely satisfying. I made the same dish with baby kale and spinach as well.
Dr. Padma Garvey
The plant-based Doctor Mom