Fresh Spinach and Tomato Pasta
Bowtie Pasta
3-4 Fresh Tomatoes, Blanched with seeds removed
I bag of fresh baby spinach
1/2 cup of vegetable broth
1-3 cloves of garlic (depending on preference)
Dried Rosemary (to taste)
Dried Oregano (to taste)
Salt and Pepper (to taste)
Olive Oil (3-4 tablespoons)
Nutritional Yeast
Cook pasta according to directions and set aside. Next, blanch the tomatoes, remove the seeds and skin and then chop. Wash the spinach and then chop it up as well. Heat the olive oil in a pan and add the garlic and spinach first. Cook the spinach on medium heat until it gets a little tender.
Add the seasonings and then the tomatoes and saute for about 2-3 minutes. If you sauté too long, the tomatoes get too mushy. Just before its done add the veggie broth and stir for another minute to thicken. Finally, remove from heat and stir in the pasta. Serve hot with a little nutritional yeast over top. My whole family loves this recipe and its so simple. We eat it almost every week.
SO HOW'D IT GO?
Deeee-lish.
Thanks for the fantastic recipe. ;)b
basilLeaf
It was delicious! Definitely going to be on my weekly dinners list!
I made this for dinner tonight and it was good!
I think 1/4 cup of broth would of been more than enough...
What about adding lemon or additional flavor?
I was thinking it just needed a little something else...
Quick question, I also thought about adding pine nuts but
I never see those mentioned, so are those not a healthy nut?
I made this suuuper quick and easy. I used a bag of frozen spinach and a 28 oz can of diced tomatoes. I used minced garlic from the jar ( about two cloves worth).I added the nutritional yeast in with my tomato, spinach & veggie broth mixture while it was cooking. This also helped soak up some of the broth. After that I added spiral tri colored rotini and let it cook together for a few minutes while stiring. Lastly, I seasoned it with the vegan parmasean and added a dash of crushed red pepper flakes. It was delish! I would make this again.
;)b This stuff is great!
I skipped the whole blanch the tomatoes step, and just chopped them up and threw them in skins, seeds, and all. Call me lazy. ::)
Also, I just eyeballed all the ingredients. I ended up throwing a bunch more spinach in after the tomatoes, because it cooked down so quickly. I'm not used to cooking spinach, I didn't realize it got so small!
And I agree with keda on the cooking times. Once the pasta was done, it took me NO time to finish up the rest. I'm glad I'd taken the pasta cooking time to chop everything else up and have it sitting out ready, otherwise I probably would have overcooked it while I was trying to get stuff together!
Thanks for this one, it's a keeper. ;)
i liked it and my husband thought it was pretty good. i used a chinese herb substitute for garlic (sorry don't know what the english name is) and added the marinated baked tofu. ;D
i love pasta and love everything green in it. it looks sooo pretty that way.
ok, 2 minutes is waay too long for spinach. i'd say 45 sec top. plus 1 minute for tomato. i figure it could be done in microwave to save time. prepating took me 10 minutes, so don't be scared seeing 30 minutes in description. ;)
i don't know how much is one bag of spinach. i used about cup of fresh per person and it wasn't enough.