Lemon Pasta & Roasted Parmesan Green Beans

It’s Monday.  This weekend was pretty up and down.  We were feeling somewhat lazy and emotionally drained, so we laid low, which was nice, after our super-busy recent weekends.  On Saturday I cleaned the kitchen and it was sparkling.  We do not have a lot of cupboard space, or counter space, for that matter, so everything still looks a little cluttered, but trust me, if you saw it before (and I’m talking pre-20 day challenge), you would see how amazing the overhaul has been.  Additionally, I spent $30 of my leftover birthday gift card money on glass canisters for flour, sugar, etc. and then realized, “why the heck did I do that?”  So I returned them and made my own DIY canisters.  I hate, hate, hate opening the cabinets and seeing crinkled bags everywhere, and even worse, all of the flour, sugar, etc. that spills on the bottom of each cabinet.  Therefore, when I made the DIY canisters, I had to clean out the cabinet, which meant I had to clean out all of the cabinets, which meant I had to clean out the counters, which meant I had to scrub the entire kitchen.  But I felt so much better afterward.  Bonus: you can see my green onions that I have been growing!  I have found that every 3rd or 4th grow, I have to throw them out and get new ones, but it saves soooo much money and is a genius idea (thanks Pinterest!).


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We also went to the mall (in order to return the glass canisters) and we got to play with a Bichon Poo (or Poochon, as the pedigree papers said) at The Pet Zone, the mall pet store.  He looks very similar to my own dog (a 12 year old Bichon Frise), actually!  Yes, this lil guy is from a puppy mill – but like I always say – “Puppy mill puppies are puppies too!” 😉

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I decided to share a light (meat-less) recipe for Monday.  If you are anything like me, you tend to splurge on the weekend, and Monday is time to get back on track.  That being said, I won’t even consider telling you what the scale said when I did my Weight Watchers  weigh-in.  However, in my defense, I am supposed to weigh in on Fridays, but I forgot until Sunday, and it just so happened that I ate *horribly* on Friday and Saturday.  In any case, this Lemon Pasta is a Weight Watchers recipe, however, WW says it is 8 points per serving, but I feel like it’s less, based on the ingredient list, it looks to only be 6, or *maybe* 7.  Also, using an uncooked egg kind of freaked me out, but it turned out well.  The last thing I want to add about this pasta is that it tasted much better the second day, as leftovers, as the sauce has time to thicken and meld together.


What I would really, really like to share about are these green beans.  OH MAN.  Fan-freaking-tastic.  They were a last-minute plan, as originally I was going to make balsamic green beans, but I realized as I was about to start preparing dinner that we were out of balsamic.  What did I do?, you ask?  I jumped onto my “Side Dishes – Vegetables” Pinterest board, and found this recipe that I have been wanting to make, and all of the ingredients we have at home, roasted parmesan green beans by Skinnytaste.  My husband and I decided that it must have been our first time having roasted green beans, because neither of us remembered tasting anything so amazing.  I seriously think we could have just eaten a meal entirely made up of these roasted green beans, and we would have been set.  Normally I cook them in a stir fry, or I do the cold water bath method (boil for 1-2 mins, then plunge in ice cold water).  It was just the perfect amount of olive oil, mixed with parmesan cheese (and who doesn’t love parmesan cheese?), mixed with the delicious roasting method.  Yum.

WW point value of lemon pasta: 6-8 (I’ll let you be the judge)

WW point value of green beans: 2


Lemon Pasta

serves 2
-4oz uwhole-wheat spaghetti
-1tsp unsalted butter
-1tsp olive oil
-1/4-1/2cu reduced sodium chicken broth
-1 large egg, beaten
-1/4cu grated Parmesan cheese
-2tbs fresh lemon juice, or to taste
-2tsp lemon zest, or to taste
-1/2tsp table salt, or to taste
-1/4tsp black pepper, freshly ground, or to taste
-1/4cup fresh parsley, minced (I had less parsley than I thought, so I used up the rest of my cilantro, as well – was so good – with the lemon, it created a nice flavour)

-Cook pasta according to directions; drain and set aside.
-Add butter and oil to pasta pot; melt over medium-low heat. Add broth; stir and heat through about 1 minute.
-Remove pot from heat and add pasta, egg and cheese; toss well so egg coats pasta. Add lemon juice and zest; toss well. Season to taste with salt and pepper; sprinkle with parsley.

Roasted Parmesan Green Beans

-12oz green beans, trimmed (I have no idea how much ours weighed, to be honest)
-2tsp olive oil
-kosher salt + fresh cracked pepper to taste
-1/4tsp garlic powder
-1.5tbsp shredded parmesan

-Preheat oven to 425.
-Line a baking sheet with aluminum foil (for no other reason than less-mess), set out green beans, and drizzle with olive oil. Season with salt, pepper, garlic powder, and toss to coat.
-Place on the lower rack of the oven, and bake for 10mins. Remove tray, shake/turn the beans, and bake for another 5mins.
-Once done, sprinkle with grated parmesan cheese.


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