Family Meals Month – Fast and Flavorful!
By Jacqueline Gomes, RDN, MBA
Weeknight dinners are hard, no doubt about it! If you want your family to join you – that may feel near impossible! However, with just a few ingredients and a plan, you can have dinner on the table start to finish in just 30 minutes.
How you say?
- Start with a few convenience staples like canned beans, cooked shrimp, rotisserie chicken, pre-washed cut up veggies and even pre-prepped starches like rice, potatoes and pasta.
- While it’s tough to get everyone to sit down at the same time, one-pot meals make it easy to reheat later in the evening, take along in a thermos or container and makes clean up that much easier
- Don’t limit yourself to traditional dinner meals. Lunch meals like salads, sandwiches and soups work great as quick weeknight meals as well!
Family Meals Month tip:
Family meals free from distractions provide a chance to positively influence eating behavior and improve health and well-being.
Let’s get cooking with my super easy White Bean Fettuccini, a budget conscious, plant-based meal the whole family can enjoy. The best part is, this meal will re-heat beautifully for lunch the next day!
White Bean Fettuccini
Prep: 10 minutes
Total time: 30 minutes
Makes: 4 (12 ounce) servings
- 8 ounces Buitoni Fettuccini
- 1 tablespoon olive oil
- 3 cloves garlic, sliced thinly
- 1 pint grape tomatoes
- Kosher salt & freshly ground pepper
- ½ teaspoon Italian seasoning
- 1 can Goya Cannellini Beans, drained and rinsed
- 8 ounces asparagus, ends trimmed
- Parmesan cheese for sprinkling over final dish
- Bring a large pot of water to a boil. Add pasta, cook according to package directions, before training pasta, reserve ½ cup of pasta water. Drain pasta and set aside.
- Trim ends of asparagus and then cut asparagus into one-inch pieces, set aside.
- Meanwhile, heat a large skillet over medium heat, add olive oil and sliced garlic. Cook for about one minutes. Add in tomatoes, a sprinkle of salt and pepper and Italian seasoning. Cook until tomatoes begin to burst.
- Add in asparagus, tossing frequently cook for another 3 – 4 minutes.
- Now add in beans, cook until heated through. Taste for proper seasoning, and adjust as needed with salt and pepper.
- Add the pasta and reserved pasta water, toss to heat through. Portion pasta onto 4 dishes and top with parmesan cheese if desired.
Nutrition Information for ¼ of recipe plus 2 teaspoons parmesan cheese:
354 Calories; 62g Carbohydrate; 6g Fat; 17g protein; 526mg sodium; 9g Fiber
Recipe by: Jacqueline Gomes, RDN