Bacon & Spinach Pasta Carbonara

Ingredients

8 oz pasta (I used Rotini)

6 slices bacon, cut into small pieces

1/2 c onions, diced

2 cloves garlic, minced

2 eggs

2 tbsp white wine

salt

pepper

2-3 c spinach

1/4 c cilantro

parmesan cheese, grated

Directions

Cook pasta according to package directions and drain. Brown bacon in a skillet, then add onion and garlic. Cook until onion is translucent. Mix the eggs with the wine, salt, and pepper. Add the drained pasta, egg mixture, spinach and cilantro and cook for just a little bit more, stirring constantly, until spinach is slightly wilted. Sprinkle with parmesan cheese and serve.

Source

Adapted from Tiny Morsels

Mac And Beans

I've never been a big fan of boxed mac n cheese. When Michaela was first starting to eat finger foods, I would cook up some spiral pasta and melt cheddar cheese over it. She loved it but for some reason I stopped making it, probably during a phase in which she refused to eat it anymore (kids are tricky like that). Recently I've been looking for a healthy mac n cheese recipe that would please both Michaela and a more adult palate. Since Michaela is hit or miss with meat, I've been drawn to several mac n bean recipes because of the idea of added protein. I'm including a link to the recipe this is based on, even though it is no longer active. Take a look around, the rest of the blog is amazing! Michaela and I loved this, and Philip thought it was ok, which is all I can ask for.

Ingredients

6-7 oz small pasta shapes

1 15oz can Cannelini beans

1 15oz can crushed tomatoes

1 stalk celery, chopped fine

1 carrot, chopped fine

1/4 c onion, chopped fine

3-4 cloves garlic, chopped fine

olive oil

1 c vegetable broth

6 oz cheddar or parmesan cheese, shredded

Directions

Prepare pasta according to package directions and drain. Meanwhile, saute celery, carrot, onion, and garlic in a small amount of olive oil until veggies are translucent. Add tomatoes and beans and cook 5-10 minutes more. Puree the tomatoe & bean mixture with vegetable broth in a blender or food processor. Pour sauce over pasta and top with shredded cheese.