I'm giddy with excitement over the spring season! Today, my husband and I visited our first farmer's market of the season, and it was brimming with fresh produce. We walked around, scoped out, sniffed, touched, and selected a bunch of things. I ended up spending nearly $60 more than my budget allows for mid-month groceries (yes, that's more than twice my mid-month budget), but I couldn't contain myself. Besides, I hadn't spent my early month $400-$500 anyway, so I am still at a savings.
This recipe uses some of the produce I bought at the farmer's market today. It's fresh and light, yet satisfying and filling. Paired with oat bran cornbread, this is a yummy springtime meal.
Baked Spaghetti with Black Beans
Makes 5 generous servings
- 1/2 lb spaghetti, cooked according to package directions, drained, and tossed with 2 tsp olive oil
- 1 Tbsp olive oil
- 1 small onion, diced
- 15 oz can black beans, rinsed and drained
- 3 Roma tomatoes, diced (or 1 can of diced tomatoes)
- 3 Tbsp salsa
- 1/4 tsp cumin
- 1/2 tsp sea salt
- 1/2 tsp white pepper
- 8 oz shredded mozzarella cheese
- sliced green onions for topping
- Heat olive oil in saute pan. Add onions and saute for one minute.
- Add tomatoes, salsa, cumin, sea salt, and white pepper. Cook and stir for five minutes. Remove from heat. Gently stir in black beans.
- Combine pasta with sauce. Pour into an 8" square baking dish (coated with non-stick baking spray for easy cleanup). Cover with cheese. Bake at 400 degrees for 25 minutes.
- When done, sprinkle green onions over top and serve.
adapted from The Quaker Oat Bran Cookbook
What You Need:
- 1 cup oat bran (uncooked)
- 3/4 cup corn meal
- 1/4 cup whole wheat flour
- 1/4 cup sugar
- 1 Tbsp plus 1 tsp baking pwoder
- 1/2 tsp sea salt
- 1 egg, lightly beaten
- 3 Tbsp vegetable oil
- 1 cup milk
- Combine all ingredients in a mixing bowl. Pour into a greased 8" baking dish. Bake at 400 degrees for 25 minutes.