Easy Week Night Pasta

We've had this twice in the past week and 1/2. It's easy and really good! And, it makes enough to have leftovers for lunch. ;)

Ingredients:

1 lb. fusilli pasta

1/4 extra virgin olive oil

2 cloves garlic

1 big bag spinach

1 can quartered artichokes

1/2 lb. cooked shrimp, or chicken, or turkey, or go meatless.....

Parmesan, Asiago and Romano cheese blend from Kraft or your own shredded Asiago cheese

Boil water and cook 1 lb. fusilli (corkscrew kind) pasta- I used multi-grain, but can use whole wheat or regular pasta.

Heat on medium low 1/4 cup extra virgin olive oil.
Add 2 cloves garlic (minced) when hot. Make sure not to burn the oil.
When garlic starts to brown a little, add 1 big bag spinach and whatever else you would like to put in the pasta. The recipe I saw used cherry tomatoes. I used a can of quartered artichokes (drained) and 1/2 lb. of already cooked shrimp. Salt and pepper to taste.

When pasta is done, drain and add to spinach mixture. Add 1/4 cup (or more) of cheese. Mix and serve. Yum!

Kara learns about Blogging

Today was so fun, I got to share with Kara the world of blogging.

I'm currently showing her how to post!

4 square margaritas

This is my favorite margarita recipe. We made them for Cinco de Mayo, they never disappoint! 

12 oz. of Limeade

12 oz. of Fresca

12 oz. of Corona (light)

12 oz. of tequila

we served them on the rocks, if you blend them watch out the foam from the beer and Fresca is out of control. A lesson from last year.