Spinach and Sun-Dried Tomato Pasta
Spinach and Sun-Dried Tomato Pasta
- Yield: serves 3-4 1x
Description
The new year has a way of making us pause and reset, especially when it comes to meal planning. Simple changes can make success more sustainable. This recipe by Leslie Dabney of @thevineyardmomliving calls for chickpea pasta, a healthy alternative to traditional pasta. And since the recipe relies almost entirely on pantry ingredients, it’s easy to whip up on a busy weeknight.
Ingredients
- 1 (8-ounce) package chickpea rotini pasta
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 3 tablespoons jarred sun-dried tomatoes, drained and chopped
- 1/4 cup vegetable or chicken broth
- 3 cups fresh spinach, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons pine nuts
- 1/4 cup grated parmesan cheese
Instructions
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain.
Heat a large skillet over medium heat. Add pine nuts and toast lightly (2–3 minutes). Place toasted pine nuts in a bowl and set aside.
Add extra virgin olive oil to the same pan over medium heat. Add garlic and red pepper flakes and sauté for 1 minute. Add sun-dried tomatoes and sauté for another 2-3 minutes. Add broth, spinach, salt, and pepper to the mixture and stir until spinach wilts.
Pour drained pasta into the sauté pan and toss to combine. Cook together for 2 minutes. Turn the heat off and top with toasted pine nuts and parmesan cheese. Serve hot.
Wine Pairing Suggestions: Occasio Winery 2024 Heritage Chardonnay or Garré Winery 2021 Sangiovese
- Category: entree
