Alexander Wang Rockie Duffel Bag Review + Pasta Primavera

While browsing online, I spotted the Alexander Wang Rockie Duffel Bag in Spearmint and fell in love with the color. Despite the high probability that it would be too long on me and also all the negative reviews about how difficult it is to open the bag and how heavy it is, I decided to purchase it anyway to see for myself (I tend to learn things the hard way).

Bag: Alexander Wang Rockie Duffel Bag, Top: LOFT Hidden Button Blouse. Pants: Madewell (old). Shoes: Kenneth Cole 'Slip On By'.

As you can see from the photos above, the Alexander Wang Rockie Duffel Bag really is beautiful and it's a great size but it's too long on me as expected and also super heavy as everyone says. On the bright side, it'd be a great workout to heft this bag around with a bottle of water and book inside it. The quality of this bag is definitely very nice considering the price and I really do love the design of the bag but it's true that it's hard to use. I don't think I'd be able to open it with just one hand when I'm on the go. If it were shorter on me, I'd probably be tempted to keep it because it's so cute but it's unfortunately going back since it's too long for my short frame.

Here's a healthy (and delicious) recipe for a change for pasta primavera:


Prep: 18 minutes
Cook: 13 minutes

salt and pepper
8 oz fettucine
1 zucchini, about 7 oz
1 yellow squash, about 6 oz
3 tablespoons olive oil
1 tablespoon unsalted butter
1 large shallot, chopped (about 1/2 cup)
2 cloves garlic, minced
1/2 cup drained jarred roasted red peppers, cut into 1 inch dice
3 plum tomatoes, halved, seeded, cut into 1 inch dice
1/2 teaspoon italian seasoning
1/2 cup low-sodium vegetable broth
1 cup packed baby arugula
3/4 cup grated parmesan

1. Bring a pot of salted water to boil. Cook pasta until al dente, about 10 minutes or as package label directs.
2. Trim ends of zucchini and squash and, using a vegetable peeler, shave lengthwise into long ribbons. Discard seeded center and any strips of peel.
3. Warm oil and butter in a large skillet over medium heat until butter melts.Add shallot; saute until softened, about 5 minutes. Raise heat to medium-high. Add garlic, red peppers and tomatoes; cook for 3 minutes. Add zucchini, squash, italian seasoning, broth and 1/2 teaspoon each salt and peper; saute 2 minutes longer. Remove from heat.
4. Drain pasta, reserving 1/2 cup cooking liquid. Toss pasta with vegetables. Stir in arugula and 1/2 cup parmesan, adding reserved liquid 1 tablespoon at a time to moisten, if desired. Serve, passing parmesan on the side.

Serves: 4

Nutrition per serving:
461 calories
20g fat (7g saturated)
24mg cholesterol
5g fiber
17g protein
56g carbohydrate
647 mg sodium

Leaving you with the fortune cookie quote, "You will inherit some money or a small piece of land."


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