and she's back

Wow, its taken me a while to post. I've been traveling, Mike's been traveling, catching up is hard...

But anywho, I worked on a fun recipe for pasta with a chickpea sauce. Mike is not a fan of beans, so I wouldn't make this for him, but its inspired by this Rachel Ray Recipe, and both easy and tasty.

Pasta with Spinach Chickpea Sauce- serves 6 at ~ 3 points plus per serving

1 tbsp olive oil

3 large cloves garlic

1 can chick peas, drained & rinsed

4 oz white wine

1 large can crushed tomatoes

1 box frozen chopped spinach

1/4 c grated parmesan or pecorino romano cheese

1/2 tsp dry thyme

salt & pepper to taste

Put garlic and chick peas in a food processor and grind till a paste is formed. Heat olive oil in a large pan, and add chick pea mixture. Cook ~5 minutes or till it starts to smell nice and nutty. Add wine and stir. Add tomatoes, and stir; cook till it starts simmering. Add spinach and stir till it all melts and is incorporated. Add remaining ingredients. Serve over pasta.

OK, so now for a find. At Harris Teeter, Edy's ice cream was on sale. Including the light kind. For 3 points plus--this ice cream with girl scout cookies is the deal of the year! Yum!