Simple Pasta with Ricotta and Veggies

I can't believe that I forgot about "Half Marathon Monday!"  This week has been INSANE.  Not only has my half marathon training progressed to week 4, but I also started my summer job.  I've officially made it up to a 6 mile run (Saturday) and this week I have a 3 mile, 5 mile, 3 mile, and then 8 mile run. On top of this, I've spent every day working from 8:30-4 getting ready for camp, meeting the counselors, prepping the school where we will have camp, and planning for next week when we actually get to meet all the campers!

I am the site director at a day camp for 4th, 5th, and 6th graders and I honestly could not be more excited about it.  My theme for the camp is the "Olympics" and I can't wait! This is not only a fun way to spend the summer and make some money, but it also is widely helpful for working on my classroom management skills, creativity, and people skills.  I get to plan the summer, find activities, and manage the entire campsite! It's a huge responsibility, but I love it.  Also, I am exhausted! I worked from 8 to 3 and then ran 5 miles and right now I am pooped.

Tonight was looking like a frozen meal night simply because my parents were not around and I was being lazy.  However, I decided that I really did want something more exciting and I thought it would make me feel good to put together something good to eat.  The saying goes, "You are what you eat" and I fully believe that.  I threw together this simple pasta dish and it made me feel amazing.  I loved that I was eating something fresh, filling, and healthy.  Now, I am going to go sit on the couch and not move for at least 2 hours (aka I'm going to watch So You Think You Can Dance).  

Simple Pasta with Ricotta and Veggies

I used this stuff which tasted awesome! Pomegranate!!!

Ingredients:

4 oz. whole wheat pasta

1 cup packed baby spinach

1/4 cup frozen peas

1-2 tsp balsamic vinegar

1-2 tbsp low-fat ricotta

dash of red pepper flakes

dash of garlic powder

parmesan cheese (optional)

Directions:

1. Cook pasta according to directions, drain, and place in a bowl.

2. Place spinach and peas in a saucepan over medium-low heat.  Pour about a tsp in the pan and saute the veggies until the spinach is wilted. Sprinkle in the red pepper flakes and garlic and toss with the veggies.

3. Toss the pasta with the ricotta until coated.  Mix in the veggies and sprinkle with more balsamic and parmesan.  

Enjoy :)