Random thoughts currently going through my mind:
1. I have not blogged in a VERY long time. My bad.
2. Trains are loud, especially when my windows are open.
3. Charles Kelley has a gorgeous voice. Actually, he's just gorgeous. Period.
4. Boys smell (figuratively speaking).
5. My apartment smells amazing (literally, thanks to some banana bread baking in the oven).
6. 10 MORE DAYS UNTIL SUMMER BREAK!
7. I really want to make more coffee. I love coffee. Somebody please conduct an intervention.
8. I can't believe there's a hole in my Lazy Triathlon t-shirt. I worked my butt off for that free t-shirt (for real, my jeans were too big by the end of it)!
...and last but not least...
9. I did not think I could love pumpkin any more than I already do, but I keep finding new ways to enjoy it. Like with pasta, for example! It completely surprised me that I liked this recipe as much as I did. Then again, it's pumpkin and bacon paired with pasta. How could that not be delicious? I will definitely be making this one again.
Healthy Bacon & Pumpkin Pasta
Ingredients:
2 cups whole grain shell-shaped pasta
1/2 cup pumpkin puree
1 ounce light cream cheese
1/4 cup fat-free evaporated milk
1/2 teaspoon minced garlic
1/2 teaspoon salt
pepper, to taste
1/4 cup cooked and crumbled bacon
1/4 cup sliced green onions
Directions:
1. Cook the pasta according to the package directions. Drain pasta and return to the pot.
2. Over low heat, add the pumpkin, cream cheese, evaporated milk, garlic, salt, and pepper. Stir until cream cheese is melted and mixture is warm.
3. Transfer to a serving dish and top with bacon and green onions.
