Part-Time Vegetarian

I am trying out a new eating plan - 3 nights meat, 2 nights seafood, and 2 vegetable main course nights. Can I pull this off? I've eased my husband into this; he's fine with the black bean tacos and falafel but we will see if vegetarian nights works on a regular basis. Any suggestions would be appreciated! I am adopting this plan for both health and monetary reasons. I am spending much more on organic/grass-fed/free-range meats. I also really do like many of the vegetarian recipes that I make (so not too much of a sacrifice - for me anyway!). Tonight's recipe was inspired by Cooking Light Cavatappi with Spinach, Beans, and Asiago Cheese. I adapted the recipe based on the comments and my personal preference. I served the pasta with a basic green salad and Italian bread (served with fresh roasted red peppers, asiago cheese, and olive oil dipping sauce). I can definitely make this work!

8 oz. DeCecco Fusilli
3 tbsp. extra virgin olive oil
4 cloves minced garlic
1/4 tsp, red pepper flakes
10 oz. fresh baby spinach chopped
1 can of cannellini beans drained and rinsed
3/4 cup grated asiago cheese
1/2 tsp. salt
1/2 tsp. fresh ground pepper

Cook the pasta according to package in salted water.
Heat the olive oil in a small skillet, add the garlic and red pepper flakes. Cook the garlic until softened. In a large bowl combine the beans, asiago cheese, salt, pepper, and the cooked garlic. Place the spinach in a colander. When the pasta is done, drain it in the colander containing the spinach. Add the hot pasta and wilted spinach to the other ingredients. Toss and serve immediately. Fast, healthy and budget-friendly. Perfect for a busy weeknight!