Just because I like to cook quick family-friendly meals it doesn’t mean that I don’t like to eat well!

I think the key is to make something that is just a little out of your kids comfort zone.  Not so much that they boycott dinner..turn their nose up to a new dish.  Rather, dance a little on the fringe of what they will usually eat and then add to that.

Well, tonight I made something that I usually just make for my husband and I .  On a school day I just want to get a nutritious dinner on the table.  Full of colorful fruits and vegetables, dinner is a kaleidoscope of color in my house.  I don’t know why I insist….I just do.  My kids are pretty healthy so I think it is because we eat in a ‘colorful’ way ????

I have a pasta dish that I make that is SO good yet high in calories and fat due to the cream and butter that  I use.  I decided to lighten it up a little and this is what I came up with!  I served this with sauteed broccoli and crusty bread ????

Penne with Chorizo, Arugula and Romano

1 TB olive oil
15 OZ Chorizo, out of the casings and sliced  in to thin disk. I normally used an aged one from Trader Joes but I didn’t this time.  Try to keep it in ‘chunks’
3 large shallots, minced
5 garlic cloves, minced
1/2 C dry white wine
1 low fat/sodium chicken broth
1 TB kosher salt
1 pound Penne pasta ; I also have used Orchiette pasta and it is just as good!
1 C grated Romano cheese
1 (5 oz) package of Arugula; I used what I have growing in the back yard

Bring water to a boil.  Heat oil in a separate skillet on low.  Add Chorizo and cook each side until completely crisp or 4 minutes.

Spoon cooked chorizo in to a paper towel lined bowl and add shallots to skillet.

Cook until soft, 3 minutes, then add garlic and cook until fragrant, 30 seconds, then add wine.

Reduce by 1/2 then add 1 C chicken broth.  Cook until thickened, about 3 minutes.

Add salt to pasta water and cook according to directions.  Drain and return to pasta pot.
Add sauce from skillet, chorizo, cheese and arugula.  Toss until the greens are wilted, about a minute.

Add a dash of milk if YOU  think it is too dry.

Serve on a bed of greens (my fave) or add the greens to the last step and ‘wilt’ a little!

We had dinner last night on the dock with a great new wine that I found:  Spanish Quarter   ????