Morning workout- Taught 55 minutes of spin class, 30 minutes of yoga for athletes in my living room.
One of my favorite ingredients to cook with right now is greek yogurt. It’s a healthier alternative to the heavier creams, and packs quite the protein punch! I use it in my smoothies, and most recently pasta dishes. Last night I tried out this penne rosa recipe! Perfect if you don’t have time to slave away in the kitchen but still want a hearty, wholesome meal. Makes plenty of leftovers too for the next few days!
Adopted from this blog. I changed a few things for the sake of time (and laziness). You should also know that I like to eyeball ingredients so add more or less of whatever to your liking. I love to top a lot of my meals off with lots of red pepper cuz I like it hot!
Here’s what I used.
Multigrain penne pasta (you can substitute this for corn/rice pasta if you are GF)
2 cups of fresh spinach
1 cup of button mushrooms
1 cup of cooked shrimp
1/2 cup of nonfat plain greek yogurt
Salt and red pepper flakes, to taste
Fresh parmesan & romano cheese
-Boil pasta until cooked, drain and set aside. In a skillet, sautee the shrimp and mushrooms with a little bit of olive oil. Add fresh spinach and cook all the way through. Combine cooked pasta with shrimp, spinach and mushrooms in a pan. Add marinara sauce, greek yogurt and seasonings. Cook dish on medium low til sauces are cooked all the way through.
-Sprinkle cheese on top and go to town. I served it up with a lovely glass of pinot noir.
What is your workout today? Have you tried any new dishes lately?