Good evening!

Yesterday I went to see Diran at work to give him some Banana Bread. He was finishing earlier so I didn’t have time to go back to my apartment. I waited for him while reading my book on infants and children.

I came back this morning and had Banana Breadfor breakfast:

I still can’t believe how good this bread turned out! It is as moist as yesterday ;).

I watched Gossip Girl and had lunch. Veggies with strained tomatoes on whole wheat couscous! With a little grated Romano on top.

Mmmm… delicious! It was more like a mountainof couscous and veggies:

It does look quite enormous, but it was in a small plate ;).

I then went at Starbucks to continue my readings (that I still haven’t finished). My first Pumpkin Spice Latte made studying less hard. I actually often go to Starbucks or Second Cup to study: a little treat is my reward (hum… behaviorism) and it is kind of easier to study without my computer and DVDs beside me!

I came home and started the big cleanup that my apartment really needs, and that I will continue after writing this post! When hunger came, it was time to make dinner!

Adaptation of a recipe in Shape magazine, September 2010

Print recipe

Ingredients:

• 2 cups whole-wheat penne rigate
• 1 tbsp + 1 tsp olive oil, divided
• 1 clove garlic, minced
• 5 cups loosely packed baby spinach
• 3 tomatoes, diced and divided
• 1/2 inch slice red onion, chopped
• 1 tbsp dried oregano leaves
• Pinch of salt (I use Fleur de Sel), pepper to taste
• 3/4 cup shredded cheddar cheese, divided

Directions: Preheat oven to 350°F. Cook pasta according to package directions. Meanwhile, heat 1 tbsp olive oil in a skillet over medium heat. Add garlic and stir until fragrant and lightly browned. Add spinach, onion and 2 diced tomatoes and cook for 3-4 minutes, until spinach wilts.
In a medium bowl, combine the remaining diced tomato with oregano, salt and pepper. Add the cooked tomato mixture and the pasta and combine. Stir in 1/2 cup cheese.
Grease the bottom of a baking dish with 1 tsp olive oil. Poor the pasta in the dish and bake for 15 minutes. Remove from the oven and sprinkle with remaining 1/4 cup cheese. Bake 2-4 minutes, until the cheese melts. Let stand 5 minutes before serving.

Makes 3-4 servings

This was quite good, as well as quick and easy to make.

I still have some cleaning to do and I can’t go to bead to late since I still have much to read tomorrow!
Hope you’re having a great weekend! I am personally glad to have a third weekend day!