Ingredients

Ingredients (use vegan versions):

10 oz. frozen spinach, thawed (if bagged, no need to thaw)
1 large onion, sliced thin or chunked
6-10 cloves garlic, sliced or chopped
1 can small white beans
10 or so sun-dried tomatoes, re-hydrated and cut up
2-3 cups leftover pasta or rice (if you have to cook up pasta, use capellini coz it''s fast
and works well with this dish)
salt, pepper to taste
pinch nutmeg (I always add nutmeg to spinach dishes)
Sprinkle of Parmesan-type cheese optional

Directions:

Spray non-stick skillet with olive oil spray or use a teaspoon or two of olive oil. Heat pan, saute onions and garlic until golden but not burnt. Add spinach and tomatoes, stir and cook a couple of minutes until starting to get dry. Stir in beans and seasonings, check and correct for taste, then stir in pasta until warmed through.

I just finished making this for the first time, and couldn''t get enough! It''s colorful and nourishing enough to serve to company as a main course, and reheats well.

High protein from beans, lots of vitamins from veggies, carbs from pasta (try to limit yourself to about a cup of the pasta or rice or the veggie mix will get lost),virtually no fat, basically a complete meal in one skillet! Can''t wait for tomorrow to have leftovers for lunch!

Serves: 2-4, depending on appetite

Preparation time: 10 minutes or less!