A Quest for Skinny (and Happy, too)

This is my new favorite thing.  It came about after I had made spaghetti with meat sauce the other night using whole wheat thin spaghetti and ground turkey.  As I was packing up the leftovers for lunch the next day, I ended up spooning all of the sauce over the husband’s portion.  So for my portion, I just had pasta.  Now, I usually don’t mind because I’m a pasta whore and all I need is a little garlic and olive oil to make me happy.  But I got to talking with my friend Jessica about my pile of leftover pasta and she asked me what other ingredients I had on hand.  I’m trying to clean out my pantry, so I listed a bunch of canned goods: artichoke hearts, asparagus, beans of all kinds.  This is the genius idea Jessica inspired:

• 1 can Progresso artichoke hearts, coarsely chopped
• 1 can kidney beans, drained and rinsed
• 1 shallot, diced
• 2 galic cloves, minced
• 2 cups cooked whole wheat thin spaghetti
• 2 Tbsp olive oil, divided
• 2 Tbsp chopped fresh basil
• 2 Tbsp reduced fat grated parmesan cheese

Sautee the garlic and shallots in 1 Tbsp olive oil.  Add the artichokes and beans.  Toss with hot pasta, drizzle with olive oil and then top with cheese and basil.

Serves 4 at about 6 WW points each.

*picture coming later today