Happy Food Friday! :)

I love Self magazine - I've subscribed for years, and even though admittedly I don't always exercise or eat the right thing, I appreciate that I have the means to if I really wanted to! haha Anyway, last week I actually cooked for the first time in a LONG time! I've had my eye on their healthy pasta recipes for months, and I chose the farfalle one to make first, and, bonus - it has only 350 calories per bowl!

I didn't put scallions or parsley in it since I don't like either (although I do like scallion pancakes...), but other than that I did exactly as the recipe states. One thing I learned is...next time I need to use a bigger pan!! It's delicious though, and I made the whole recipe so that I could bring it to work for lunch and have ready-made-food for dinner. 

The recipe:
(Serves 4)

Ingredients:
1/2lb whole-wheat farfalle
1 tbsp olive oil
2 anchovies, chopped
1 tbsp chopped fresh rosemary
10oz (about 2 cups) sliced baby portobello mushrooms
6 scallions, chopped (skipped this)
1/2 cup dry white wine (I used a pinot grigio)
1 can (5oz) chunk light tuna in oil, drained
2 tbsp chopped fresh parsley (I also skipped this!)

Preparation: (Numbers correspond to the photos, above)
Cook pasta as directed on package, drain and set aside.

1. In a large saute pan, heat oil over medium-high heat. Cook anchovies with rosemary, stirring, until anchovies dissolve, 2 minutes.
2. Add mushrooms and scallions; cook, stirring frequently, until mushrooms brown, 4-5 minutes.
3. Stir in wine; cook until liquid is syrupy, 1-2 minutes.
4. Stir in and break up tuna, 1 minute.
5. Add pasta and stir to combine; cook until just heated through, 1-2 minutes.
6. Stir in parsley; serve immediately. (I skipped the parsley and added in some shaved parmesan cheese - would have used grated, but I didn't have any on hand.)

The Skinny:
350 calories per bowl, 8g fat (1g saturated), 48g carbs, 6g fiber, 21g protein