Pan-roasted Chicken with Root Veggies

I have a SIL that is such an amazing cook that she has turned my brother into a food snob! :)  She recently shared this recipe with us (from Cooks Country) and I made it the other night and it was to die for! In fact, it was so good I am actually making it again tonight! This is a super delicious and super easy dinner.  I hope you enjoy it as much as we do!

PAN-ROASTED CHICKEN WITH ROOT VEGGIES

SERVES 4

We halve the chicken breasts crosswise for even cooking.  Use brussel sprouts no bigger than golf balls, as larger ones are often tough and woody.

3/4 pound brussels sprouts, trimmed and halved
3/4 pound red potatoes, cut into 1-inch pieces
1/2 pound shallots, peeled and halved
4 carrots, peeled and cut into 2-inch pieces, thick ends halved lengthwise
6 garlic cloves, peeled
4 teaspoons minced fresh thyme
1 tablespoon vegetable oil
2 teaspoons minced fresh rosemary
1 teaspoons sugar
Salt & Pepper
2 tablespoons unsalted butter, melted
3 1/2 pounds bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed

1.  Adjust oven rack to upper-middle position and heat oven to 475 degrees.  Toss brussel sprouts, potatoes, shallots, carrots, garlic, 2 teaspoons thyme, oil, 1 teaspoon rosemary, sugar, 3/4 teaspoon salt, and 1/4 teaspoon pepper together in a bowl.  Combine butter, remaining 2 teaspoons thyme, remaining 1 teaspoon rosemary, 1/4 teaspoon salt and 1/8 teaspoon pepper in second bowl; set aside.

2. Pat chicken dry with paper towels and season with salt & pepper.  Place vegtables in a single layer on rimmed baking sheet, arranging brussel sprouts in center.  Place chicken, skin side up, on top of vegtables, arranging breast pieces in center and leg and thigh pieces around perimeter of sheet.

3. Brush chicken with herb butter and roast until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 35-40 minutes, rotating pan halfway through cooking.  Transfer chicken to serving platter, tent loosely with aluminum foil and let rest for 5-10 minutes.  Toss vegetables in pan juices and transfer to platter with chicken.

Serve and Enjoy!!

RATATOUILLE

No, this is not the movie! However, it is the dish that was cooked in the movie. I have the cutest friend named Gini who is from France. She has been teaching some French cooking classes and last week I finally got to attend. She cooks with lots of healthy vegetables and uses butter and cream and all the other things that make food delicious. Those French really have cornered the cooking art.  It's all about portion control and using good healthy ingredients. I was surprised when she told us this is what she was making. I'm from Mexico and a while back I posted a really similar recipe from there called "Calabacitas".  The French use almost the same ingredients, with a few small changes and call it Ratatouille.  Kind of like the Chinese have egg rolls and the Mexicans have burritos. Ratatouille was originally thought to be "poor man's food" but is really so flavorful and a good way to use the summer's bounty of zucchini squash. Of course the picky eater in my house won't eat it-- but I love it and it goes great if you are on a low carb diet. Try it and let me know.

Ratatouille
1 onion (chopped)
4-6 zucchini (or combination of zucchini and yellow summer squash)
1 green bell pepper
1 red bell pepper
1-2 clove of chopped garlic
Olive oil
1 Tbsp Italian seasoning
2 bay leaves
2-3 fresh tomatoes or 1 can (14 iz.) diced tomatoes (or crushed)
2 8oz tomato sauce
1 Tbsp sugar or honey
Salt and pepper to taste

Chop all the vegetable to bite size.  Keep them in separate bowl.  Saute each kind of vegetable individually in olive oil just a few minutes.  Make sure you season the veggies with salt and pepper each time.  Do the tomatoes last, then put all the vegetables back in the pan.  Add the tomato sauce and the spices.  I added an 8 oz. can of water for more liquid. Simmer for at least 30 minutes (but the longer the better).  Serve over rice or pasta. My son ate it on pasta and LOVED it!
 

Carolyn's Zucchini Bread

I don't know who Carolyn is, but I do know that she makes a mean zucchini bread.

I got this recipe out of a cookbook that Nat gave me called "Favorites."  It's a collection of somebody's favorite family recipes.  

So wherever you are Carolyn...thanks for the awesome recipe!

3 cups flour (I used whole wheat)
1 Tbs. cinnamon
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
3 eggs, beaten
1 cup sugar (I used 1/2 cup)
1 cup brown sugar
1 cup vegetable oil (I used Canola)
1 Tbs. vanilla
2 cups grated zucchini
1/2 cup chopped nuts (optional...I didn't add them)

*Mix flour, cinnamon, salt, baking soda and baking powder.  Set aside.  Beat eggs, sugar, brown sugar, oil and vanilla.  Slowly mix in dry ingredients.  Add zucchini and nuts and mix well.  Pour into greased and floured bread pans and bake at 325.  I used 3 smaller pans and baked them for 50 minutes.

Greek Guac

As much as I love guacamole, I hardly ever make it.

Probably because I am the only one in our house that will eat it and once I start, I can't stop.

But what is a girl to do when avocados are on sale for dirt cheap?  No choice but to make some guac.

I usually add some sour cream, tomatoes or salsa, cilantro, and maybe a few seasonings.  I've tried a few different recipes and they have all been good ones.

This time I decided to try adding some plain, Greek yogurt and I am not kidding, this was the best batch yet.  Even my husband and his sister, who don't like guacamole, liked it and came back for more.  Beyond easy and beyond creamy.  Yum!

3-4 large avocados, mashed
1/2 cup plain, Greek yogurt (I like FAGE total 0%)
1/2 cup salsa (I like Kirkland organic medium salsa from Costco)
salt/pepper if you want (I didn't)

*Mix well and eat!  I didn't actually measure the yogurt or salsa but I am guessing this is close.  I started out eating it with chips but then switched to carrots when I started feeling guilty.  It was delicious with both.

Creamy Spinach Enchiladas

I am such a slacker.  Not only have I neglected this blog, but I have pretty much avoided cooking as much as possible this summer.  But then my friend, Jill, told me about this recipe and I couldn't stop thinking about it so I cranked up the oven and actually made a real dinner last night.  She found this recipe on Pinterest and it is originally from Real Simple.  And it seriously was real simple and real delicious.  Thanks, Jill!

1 (10 oz.) package frozen spinach, thawed and squeezed dry (Jill used fresh and said it worked great)
1 cup frozen corn, thawed (I used white corn)
1 1/2 cups grated Cheddar cheese (I used mozzarella)
2 (4.5 oz.) cans diced green chilies
1 cup heavy cream (I used 1/2 cup cream and 1/2 cup Greek yogurt)
salt/pepper
8-10 corn tortillas, warmed

*In a bowl, mix spinach, corn, 1 cup of the cheese and 1 can of chilies.  Stir together well.  In another bowl, mix cream, the other can of chilies and a little salt and pepper.  Place a couple spoonfuls of the spinach mixture in each tortilla and roll up.  Place seam-side down in a baking dish.  Top with the cream sauce and remaining cheese.  Cover with foil and bake for 15-20 minutes.  Uncover and bake another 15-20 minutes until bubbly and heated through.

*Jill is an amazing photographer.  Check out her mad skills here.

Backyard Farmer

I heard about the Backyard Farmer like 6 months ago from a few different blogs and was so excited to give it a try.  I got on the email list and started getting the order forms every week.  Not sure why it took me so long to actually fill one out and send it back, but last week I finally tried it!!  I think I am hooked.

The Backyard Farmer is a local farmer who grows all kinds of good things and then picks and delivers them right to your front door...for free!  Awesome right?!  The prices are really good for what you are getting and everything is so fresh.  You've got to check it out!  They deliver to Mesa, Chandler, Gilbert, Queen Creek and parts of Tempe.

Click on the this link to find out more.

Tell them Betty sent you.  Just kidding, don't tell them that.  They have no idea who we are.

We loved all the produce that we tried.  It was so fresh and so tasty.  Not pictured here is a 50 pound bag of hard white wheat that we got. They have lots of good things and did I mention it comes right to your door?!

Country Corn

So I don't know about you, but I have been slacking in the kitchen for the past 6 weeks or so.  December is like hurry-and-fix-a-quick-dinner-before-we-run-to-the-next recital/concert/family party/ward party/school function/etc.  Let's just say we ate a lot of cheese crisps, spaghetti, taco salad, pizza...you get the picture.

Plus, when Holly and Nat come to town, we do more eating out than we do eating in.  Which I love by the way.  So now that Christmas is over and things have settled down, I am going to try and get cooking again!

I subscribed to a new cooking magazine called "Simple and Delicious" and this recipe is from this month's issue.  We loved it.  We totally devoured it and then licked the bowl clean.

6 green onions, chopped
3 Tbs. butter
1 package (16oz.) frozen corn (I used white corn)
2 tsp. cornstarch
1/2 cup half and half
1/4 cup cold water
1/2 tsp. salt
1/2 tsp. pepper
1 cup tomatoes, diced

*Melt butter in a skillet.  Saute onions for a couple of minutes until tender.  Add corn and cook until heated through.  In a small bowl, combine cornstarch, half and half, water, salt and pepper.  Stir until smooth.  Add to corn.  Bring to a boil and then lower heat and cook for a few minutes until thickened. Stir in tomatoes and serve.

Vegetable Soup

So far the winter hasn't been too bad here in NY.  Thank goodness!!  But this weekend it was pretty chilly.  Warm, homemade soup was calling my name.  I found this recipe on foodnetwork.com.  The whole family loved it!  It makes a lot so we ate it for a few days with crusty bread.  I loved it because it's full of veggies and not too heavy.  Perfect soup for the cold winter months!

Vegetable Soup

• 4 tablespoons olive oil
• 2 cups chopped leeks, white part only (from approximately 3 medium leeks)
• 2 tablespoons finely minced garlic
• Kosher salt
• 2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
• 2 cups peeled and diced potatoes
• 2 cups fresh green beans, broken or cut into 3/4-inch pieces
• 2 quarts chicken or vegetable broth
• 4 cups peeled, seeded, and chopped tomatoes (I used 2 cans diced tomatoes)
• 2 ears corn, kernels removed(I used 1 cup frozen corn)
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup packed, chopped fresh parsley leaves
• 1 to 2 teaspoons freshly squeezed lemon juice (I didn't have this so I left it out)

 Pour oil into a large stock pot and heat over medium heat.  Add chopped leeks, garlic and a pinch of salt and saute for about 7 minutes, until they begin to soften.  Add the carrots, potatoes and green beans and continue to cook for 4 to 5 minutes.  Then, add the chicken broth and turn stove to high heat.  Bring to a simmer, then add tomatoes, corn and pepper.  Reduce heat to low and cover.  Cook for about 25 minutes until veggies are fork tender.  Remove from heat and add parsley and lemon juice and more seasoning if needed.  Serve immediately. 

Hot Corn Dip

 I am a corn lover.  I love cornbread, corn tortillas, and corn chips.  And I love canned corn.  I know, weird.  This warm corn dip is so good!  It would be perfect for an appetizer at a party or gathering.  Serve it warm with tortilla chips and you've got a delicious combo!

I know my picture is horrible.  Sorry.

Hot Corn Dip

Recipe from Emeril Lagasse

• 2 tablespoons unsalted butter
• 3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn) or frozen corn
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup finely chopped yellow onions
• 1/2 cup finely chopped red bell peppers
• 1/4 cup chopped green onions (green and white parts)
• 1 jalapeno, seeded and minced
• 2 teaspoons minced garlic
• 1/2 to 1 cup mayonnaise  (I only used 1/2 cup)
• 4 ounces monterey jack or cheddar, shredded
• 4 ounces sharp cheddar, shredded
• 1/4 teaspoon cayenne
• Tortilla chips, for dipping

In a skillet over medium heat, melt 1 tablespoon of butter with corn, salt and pepper.  Cook for about 5 minutes then transfer to a bowl.  In same skillet, add rest of butter and onion and bell peppers.  Cook until wilted then add garlic, jalapeno, and green onions.  Let all the vegetables soften  then add to the bowl of corn.  Mix in mayo, cayenne, and half of both cheeses.  Stir to combine then pour into an 8x8 baking dish.  Sprinkle with remaining cheese.  Bake at 350 for 10 to 12 minutes.

*Next time, I will substitute sour cream for the mayo.  It tasted great but I have mayo issues.

Mexican corn on the cob

Another great recipe from my friend Ashley. Don't let the ingredients throw you off. We don't really care for mayo in our house but we love this. Easy and great for spicing up your BBQs!

Mexican Corn on the Cob

4 ears corn
3 Tbsp. mayo
2 Tbsp. sour cream
1/4-1/2 tsp. lime zest
1/2 tsp. fresh lime juice
1/4 tsp. cayenne pepper (optional)
1/4 tsp. chili powder
tiny pinch kosher salt
1 cup fresh parmesan cheese

Cook corn by method of choice (I grill it, but you could boil it, etc.). While it’s cooking, combine mayo, sour cream, lime zest, lime juice, chili powder, and pinch of salt. Store in the fridge until ready to use. (For even better results make the sauce ahead of time).

Grate parmesan cheese with a fine-hole cheese grater and place on a plate.

When corn is finished cooking, immediately spread sauce all over it and then roll corn cob in grated cheese.

Serve with lime wedges for squeezing and extra chili powder or cayenne sprinkled on top, if desired.

**Make sure to squeeze a lime wedge over your corn at the end... this really makes it yummy.

ZUCCHINI RICOTTA GALETTE

I adapted this recipe from a Williams-Sonoma recipe. I changed a few things and directions (sometimes they tell you to do things in a harder way--my opinion). With all the fresh zucchini coming out of gardens, this is a yummy way to use it. I made it for dinner and even my picky husband liked it!


Serves 6
For the pastry:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water
Filling:
1 large or 2 small zucchinis, sliced into 1/4 inch thick rounds
1 tablespoon plus 1 teaspoon olive oil
1 medium garlic clove, minced (about 1 teaspoon)
1/2 cup ricotta cheese
1/2 cup (about 1 ounce) grated Parmesan cheese
1/4 cup (1 ounce) shredded mozzarella
1 tablespoon slivered basil leaves

Glaze:
1 egg yolk beaten with 1 teaspoon water

Make dough: Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

Make filling: Spread the zucchini out over several layers of paper towels. Sprinkle with 1/2 teaspoon sea-salt and let drain for 30 minutes; gently blot the tops of the zucchini dry with paper towels before using. In a small bowl, whisk the olive oil and the garlic together; set aside. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste.

Prepare galette: Preheat oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet (though if you line it with parchment paper, it will be easier to transfer it to a plate later). Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the zucchini attractively on top of the ricotta in concentric circles, starting at the outside edge. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.

Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 40 minutes. Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

**I think next time I make this I will double the cheese filling. It LOVED it and would have liked to have more in it.

Creamed Spinach and Pasta

 My sons and I recently discovered a library within walking distance of our house.  We finally decided to walk to it and get ourselves a library card.  It has become one of our weekly activities to walk to the library and check out books for Griffin.  Since I don't read books, I quickly found the cookbook isle.  It's so fun to check out a different cookbook each week to read and get recipes from.  This recipe is adapted from one of the cookbooks I checked out recently.  I didn't have all of the ingredients so I changed it a bit.  It's a super quick and easy dish.  And mighty tasty!

Creamed Spinach and Pasta

2 Tbs. butter
1/2 bag fresh spinach leaves
1 cup heavy cream
1/4 cup Parmesan cheese
salt
pepper
garlic salt

Melt butter in a pan over medium heat.  Add spinach and saute until wilted.  Pour in cream.  Bring to a boil and boil for 3 minutes.  Reduce heat to medium and add cheese.  Stir well and let simmer until sauce begins to thicken, about 3 minutes.  Remove from stove and season with salt, pepper and garlic salt.  Serve over pasta.  (I used orzo pasta).

Oven Roasted Broccoli

Sometimes, ok, all the time I get obsessed with something and have to have it over and over again.  Like the cookie dough dip.  I don't even want to admit how many times I've made it.  Or the pork enchiladas.  Or the cereal I've been eating for breakfast for a year straight.  I'm crazy like that.  Anyways, I recently tried oven roasted broccoli and now I can't stop making it.  It comes out of the oven with the perfect tenderness and taste.  Griffin loves it too.  I like to think it makes up for all the other crap he eats.  I've since roasted green beans and those were heavenly too.  Looks like a summer of oven-roasted veggies for us!

Oven Roasted Broccoli

3 heads of broccoli, cut and chopped
extra-virgin olive oil
garlic salt

Place broccoli on a cookie sheet.  Drizzle with olive oil.  Mix around with hands to make sure most pieces are coated with oil.  Sprinkle with garlic salt.  Bake at 400 for 18 to 20 minutes.

Shish kabobs

Spring has finally sprung hear in Utah which means it is time to BBQ. Oh how I love summer foods. This is a family favorite, and would be a fun Easter dinner. I guess a good indicator that these are good is that every single time I make them at a BBQ, some calls and asks me for the recipe. My husband will eat ten kabobs before I make him stop. Not kidding.



Here he is sneaking a bite, while wearing his favorite jersey.

Just cut up a bunch of your favorite vegetables; bell peppers, onions, cherry tomatoes, zucchini, and then pineapple (I usually soak this in a little brown sugar for an extra delicious kick). Sometimes we just make all pineapple kabobs, it tastes like you are at Rodizio Grill.
The key to these yummy kabobs is the marinade. You can make this with any kind of steak (our favorite is rib eye) or chicken.

Meat Marinade for the Kabobs
½ cup apple juice
¾ cup sugar
½ soy sauce
½ cup oil
1 clove garlic
½ t ginger
½ onion chopped

Marinate meat as long as desired (a least an hour). While these are marinating soak skewers in water for at least a half an hour. Cut in strips and put on a skewer with the veggies and pineapple then grill on the BBQ.
Here is a fun side to stick with the kabob theme;
If you want to continue even more with the kabob theme you can make strawberry shortcake kabobs by just cutting up some angel food cake and strawberries and throw them on a skewer. Then dip them into whipped cream. Really you can cut up and put just about anything on a stick, we have also done breakfast kabobs, get creative! Happy Spring!

Spinach and Orzo

Whenever I need an easy, healthy dinner, this is my go to meal.  I usually have all of the ingredients on hand and it only takes about 10 minutes from start to finish.  So easy and so delicious!

1 box orzo pasta
2 cans chicken broth
1 bag fresh spinach
1 tsp. minced garlic
1 Tbs. olive oil
garlic salt
salt and pepper
Parmesan cheese

Bring chicken broth to a boil.  Add orzo and cook according to package directions.  Meanwhile, pour olive oil into a saute pan and add spinach.  Cook on medium heat until wilted.  Add garlic and seasonings to taste.  When orzo is finished cooking, drain then add to spinach mixture.  Stir and sprinkle with parmesan cheese.  Serves 4-6.

Pesto Pasta

My sister-in-law, Carrie, made this for us a while back and I loved it.  Anything made with pesto is sure to win me over.  It was good when we first ate it warm and then it was good again out of the fridge the next day.  Win-win.

1 red bell pepper, diced
1 green bell pepper, diced
1 onion, diced
Zucchini, diced (as much as you like)
16 oz. pasta, cooked
2 chicken breasts, grilled and cut up
Pesto

*Season the chicken with a little paprika, salt and pepper and then grill.  Cut into small cubes and set aside.  Saute the peppers for a minute or two in a little oil and then add the onion.  Saute until the onion starts to brown.  Add the zucchini and season with a little garlic powder and salt.  When the zucchini is done, add it to the cooked pasta and then add the chicken.  Pour on some pesto (as much as you like) and stir until it's all combined.

*Costco has some great pesto in a jar.  If you want to make it, here is a recipe. 

Potato Vegetable Chowder

I had some red potatoes left over from another meal and needed to use them, so I looked at a few chowder recipes and used what I had in my fridge to make this soup.

I love creamy soup, especially when it has potatoes in it.

If you live somewhere where it's not 80 degrees today (Holly) then you might want some nice hot soup tonight.

6-8 red potatoes, cubed
baby carrots, sliced
celery, sliced
frozen white corn
2 Tbs. flour
2 Tbs. butter
1 cup chicken broth
1 cup half and half
milk
salt and pepper

*Melt butter in a pot over medium heat and add flour to make a smooth paste.  Add chicken broth and half and half.  Mix well and then add as much milk as you think you need (a few cups).  Add the potatoes and veggies (as many of each as you like) and stir together.  Bring to a boil and then cover and let simmer for a good 30 minutes on low.  Taste it to see how much salt and pepper you need or want to add.

Ranch Taco Soup

When my kids get their copy of "The Friend" magazine in the mail, they get excited for the games and stories.  I get excited to see what recipe they're going to feature that month.

It's always something family-friendly and easy to make.

This soup was in the January issue and we gave it a try this week.

A nice spin on the traditional taco soup that we usually make.

Which, coincidentally, also came out of "The Friend."

1 lb. lean ground beef
1 cup chopped onion
2 Tbs. taco seasoning
2 Tbs. Ranch seasoning and salad dressing mix
1 can chicken broth
1 can water
2 cans kidney beans
1 can diced tomatoes
1 can corn, drained (I used frozen white corn)
1 can green beans, drained (I used frozen green beans)

*Brown beef and onion.  Add in seasonings and mix well.  Add the remaining ingredients and bring to a boil.  Turn down to low and cook for 30 minutes, covered.  Serve with tortilla chips, grated cheese, sour cream, and other desired toppings.

OVEN BAKED FRIES

I made these fries for a cooking class I used to teach for a group of women at our church. They really are so tasty and better for you than fried. You can peel the potatoes if you want, but I never do.

5 large russet potatoes, washed and scrubbed
1/4 c. extra virgin olive oil
Salt and freshly ground pepper
1/2 c. grated fresh Parmesan cheese
Finely chopped fresh parsley (or you may use dried)

Preheat oven to 400. Cut potatoes into 1/2 inch slices lengthwise, then cut again into 1/2 inch thick fries. Place in a pot and cover with water. Add 1 T. salt, bring to a boil and simmer until a paring knife goes in easily--cooked about 3/4 of the way. Drain potatoes and place in a bowl. Add olive oil, 1 T. salt and 1/2 t. freshly ground pepper and the parsley. Toss well, being careful not to break the fries.Place in a single layer on a non-stick baking sheet. Bake until light brown. Remove from oven and sprinkle with Parmesan cheese. Bake until browned and crispy and cheese is melted about another 6-7 minutes. Cool for about 2 min. before serving.

Spinach and Penne

Last week, I bought a big bag of spinach leaves to make a salad for our Branch Christmas Party.  I mean Sam's Club big.  I used about half of it for the salad and wondered what I would do with the other half.  Tuesday night came around and I had nothing planned for dinner.  I hate when that happens.  So, I scoured the pantry and fridge and came up with this concoction.  I loved it!  Even my 3 year-old liked it.  It was a tasty dinner that was easy and healthy.  I love when that happens.

1/2  box whole wheat penne pasta
1 Tbs. extra virgin olive oil
1 Tbs. butter
4 cups fresh spinach
3 cloves garlic
salt and pepper
garlic salt
Parmesan cheese

Make pasta according to directions on box.  In a skillet, melt butter and olive oil over medium heat.  Add garlic and cook for about 2 minutes.  Add spinach and seasonings.  Cook until spinach welts.  Add pasta to skillet and stir.  Sprinkle with cheese and serve.